Potato and Carrot Soup

By MiamiChick

Ingredients

• 2 Medium garlic bulbs
• 4 14 oz cans chicken broth
• 3 Medium potatoes
• 3 Carrots peeled and chopped
• 1/3 Cup whipping cream
• Salt and pepper to taste

Preparation

Step 1

Separate garlic bulbs into cloves and peel them. In a large saucepan combine broth, garlic, potatoes and carrots. Bring to a boil, reduce heat and cook for about 20 to 25 minutes or until vegetables are tender.
In a food processor puree soup until smooth. Return to saucepan add whipping cream. Season with salt and pepper. Garnish with chives.