Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 6 cups low-sodium chicken broth
- 5 medium carrots peeled and sliced
- 3 medium russet potatoes peeled and sliced
- 1 teaspoon herbs de Provence
- 1 pinch dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream
- 8 sprigs fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat until foaming. Sauté onion until soft and translucent, about 5 minutes.
- Add chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until vegetables are tender, approximately 30 minutes.
- Carefully transfer the soup to a blender, filling only halfway to prevent overflow. Cover with a lid and a kitchen towel for safety, and blend starting with quick pulses, then continuously until smooth. Work in batches if necessary.
- Serve the pureed soup into bowls, drizzle with heavy cream, and garnish with a sprig of parsley.
