Carrot Potato Soup Recipe: Carrot Potato Soup

Pot O'Gold Soup

by Stella Zedman

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Carrot coins are hidden at the bottom of every bowl of this creamy golden soup. With every spoonful, you get just a little richer!

In a large pot, melt the butter over medium heat. Add the chopped onion and cook, stirring, until softened -- about 5 minutes.
Add the sliced carrots, potatoes and garlic and continue cooking for 2 to 3 minutes, stirring once or twice.
Now add the broth, stir to mix, then cover and bring to a boil. Lower the heat to low and let simmer for 20 to 30 minutes, or until the potatoes and carrots are tender. Remove from heat and, with a slotted spoon, fish out about 1/2 cup (125 mL) of the carrot slices. Reserve.
Working in two or three batches, transfer the soup to a blender or food processor and blend until completely smooth. Return the blended soup to the pot, stir in the milk and cook just until heated through -- don’t let it boil.
Taste and adjust the seasoning with salt and pepper, if necessary (if the broth is highly seasoned, you may not need to add anything at all).
To serve, ladle soup into bowls and add a few of the reserved carrot “coins” to each serving.

Servings: 4 to 6

Help prepare the vegetables for the soup.
Push the buttons on the blender to puree the soup.

Try it With:
Baked Spaghetti and Ground Beef