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Ingredients:
1 tablespoon vegetable oil
1 medium chopped onion
4 cloves garlic minced
1 (16-ounce) package baby carrots chopped
2 cups s broccoli or cauliflower chopped
2 (14-ounce) cans chicken broth
1/4 teaspoon salt or to taste
1 teaspoon coarse ground pepper
3 medium potatoes peeled and chopped
1/2 cup half and half |
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Instructions:
In a stockpot, heat vegetable oil over medium heat. Add onion, garlic, chicken broth, salt and pepper and 3 cups water.
Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add potatoes and simmer 1/2 hour or until veggies are tender.
In a blender at low speed, blend soup until smooth. Return puree to stock pot add half and half. Heat through and serve. Makes 10 cups. |