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Ingredients
- 4 tablespoons unsalted butter
- 2 carrots, peeled and chopped
- 6 ounces parsnips, peeled and chopped
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 celery rib, chopped
- 1 garlic clove, peeled and smashed
- Salt and pepper
- 12 ounces russet potatoes, peeled and cut into 1/2-inch pieces
- 4 1/4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
Details
Servings 4
Adapted from cookscountry.com
Preparation
Step 1
1. Melt butter in Dutch oven over medium-high heat. Add carrots, parsnips, leek, celery, garlic, and ½ teaspoon salt and cook until browned, 6 to 8 minutes. Stir in potatoes and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes. Add broth and bay leaf and bring to boil.
2. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Discard bay leaf. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in cream. Season with salt and pepper to taste. Serve. (Soup can be refrigerated for up to 2 days.)
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