POTATO, CARROT AND PARSNIP SOUP

By pat1908

Serves: 8

Preparation time: 15 minutes
Cooking time: 50 minutes

Ingredients

• Serves: 8
• Preparation time: 15 minutes
• Cooking time: 50 minutes
• 1/4 cup butter
• 2 large onions, halved, sliced (about 5 cups)
• 4 carrots, peeled, cut into 1/2 inch pieces (about 2 cups)
• 4 parsnips, peeled, cut into 1/2 inch pieces (about 1 1/12 cups)
• 2 14 1/2 ounce cans (or more) low-salt chicken broth
• 3 large red potatoes cut into 1/2 inch pieces (about 2 1/2 cups)
• 1/4 cup chopped fresh parsley
• 1 tsp fresh thyme
• 1 1/4 cups half and half
• 1/4 cup Sherry

Preparation

Step 1

1. Melt butter in heavy large pot over medium-high heat. Add onions and saute until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
2. Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate).