Potato and Carrot Soup
- Reviews 2
Ready In: 45 mins
Serves: 4-6
Ingredients
- 2 (13 3/4ounce) cans chicken broth
- 1 cup chopped onion
- 4 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and sliced
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried dill weed
- 1⁄4 teaspoon white pepper
- 1 quart milk
- fresh parsley
Directions
- In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
- With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
- Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.
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