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Melt the butter in a stock pot and saute the carrots, celery, and onion for about 8 minutes, until the mirepoix is tender.
Add the broth and potatoes then bring to a boil. Reduce heat and simmer for 15-20 minutes, until the potatoes are fork tender.
Removed from heat and stir in the half and half cream.
Garnish with parsley and some home made garlic pepper croutons
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lauracrawleyrealtor 3 weeks agoOk, but bland. Going to add some broccoli and cheese
Jodimc 1 month ago
ecnef 2 years agoLovely soup, perfect for a wet winter's evening.
loueybe 2 years agoThis soup was very good, will make it again.
ksrbirdlady 2 years agoUsed the immersion blender and liked the texture much better.
donaliz 2 years agoYummy. The soup disappeared so fast, it was like I never made it.
swibirun 4 years ago[I posted this recipe.]