With a sharp and sweet flavor, this simple but delicious salad is wonderful as a supper or side dish.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 1 Spanish onion, chopped
- 6 cups reduced-fat chicken broth
- 5 carrots, peeled and sliced
- 3 small potatoes, peeled and sliced
- 1 teaspoon herbes de Provence
- 1 pinch dried thyme
- 1 bay leaf
- salt and pepper to taste
- ¼ cup heavy cream
- 8 sprigs parsley
Instructions
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 929 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic!! I always am unnerved when I don’t have measurements- even approximate and “3 small potatoes” is too ambiguous for me. So for the carrots and potatoes; I cut up 2c worth each (perfect BTW!). I also used 1 tsp of both herbes de Provence (which was as written) and 1 tsp dried thyme vs a pinch. I used my immersion blender and while I tried the soup without the heavy cream (it is VERY good!), I liked the touch of cream better. It’s just softens the overall flavor. I loved this and would absolutely make again! Thank you Jennifer M!!
It was overly heavy on the potato and carrot flavors, while also strangely spiced and the textures were off.
Loved it – I used Mediterranean herbs and more cream
I made this (again). I added a couple more carrots than it called for. I also increased the ‘Herb provence’ amount. Just use a yellow onion. I used a combo of yellow & green onions. I also added a touch more heavy whipping cream. This is DELICIOUS, it’ll be in my regular rotation!
Love this soup!! Followed recipe except added an additional potato. I didn’t need the cream at the end, it was creamy enough with the potatoes. Will definitely make again!
I’m not a good cook, cooking stresses me out, but this recipe was easy to follow. I added half a bar of cream cheese and 4 tbsp of heavy cream in the blender and it came out delicious! Next time I will add some Sriracha too!
I followed the recipe exactly, but tried it without cream, then with a splash of milk. (I don’t normally buy cream.) I couldn’t notice a difference, and left the parsley sprigs out. It’s good, but not great. I’ll make it again to get rid of leftover carrots. I have a tendency to use the same spices over and over, so I really wanted to try a different seasoning blend for me that’s in this soup.
I quartered everything, because I was trying to make soup for 2 people, but I found that it was more of a filling soup for 1 person. I didn’t find it lacking in flavor, but maybe it’s because all of it was packed into a bowl for 1 person? I shared it amongst 4 people for dinner, who all said it tasted good.
Great creamy soup w/o cream or any dairy added. I used a little bit of thyme, oregano, cinnamon, paprika, S&P. Delicious on this rainy fall day:)
hmmm, added quite a bit of salt, and garlic chili sauce to give this more flavour. It is quite bland no matter what I did.Not a big fan sorry
Delish without the cream.
I changed the recipe a little. My changes were based on taste and consistency preferences. I used a cup less liquid and used sour cream instead of cream. We really enjoyed it.
So simple and easy to make. The family loved it and I’ve made it twice now.
I thought this soup was wonderful. Full of flavor. I roasted the onion, carrots and potatoes in the oven before I added them to the stock. I didn’t put cream but added 3 wedges of Laughing Cow cheese and blended it.
I followed the recipe very closely but it just wasn’t good. I had to add a lot of spices to make it taste like anything. I was quite disappointed with it.
Love this recipe! My three kids (7,3,2) and not huge veggies lovers all asked for more! My husband also raved about this recipe for a day or two! Thank you!
This is an easy to make but fairly bland soup.
Outstanding flavor. Only difference from the original receipe was that I used homemade chicken broth. This probably added an extra layer of taste.
FULL OF FLAVOUR! The WHOLE family just loved it, even our daughter that does not like soup. The only thing I did not add was the cream. We did leave it out this soup was nice and thick and oh so yummy. I did thee batches at once we love to have left over soup and oh my God the next day it was out of this world. Thank you!
I used fresh cilantro to garnish instead of parsley because it’s what I had on hand. Tasted wonderful, especially with a good hearty bread for dipping.
This is really good and as others have said. It is not necessary to add the cream. I made home made garlic-thyme croutons and we thoroughly enjoyed this soup!