Potato and carrot cream soup

You would wonder... who doesn't love a good creamy soup? right? it feels like they were made to make people feel better and even loved... But hubby does not like them! so most times I am craving soups because I don't usually cook them... last week was different! regardless of his dislike towards them, I made a potato and carrot cream soup.. And hubby (who hates all creamy soups) loved it!

So ... I am going to share with you how I made it:

Serves about: 4 cups or 2 big bowls

Ingredients:

• 2 tbsp. butter
• 1/2 big white onion - chopped - (or 1 smaller)
• 3 carrots - chopped in small cubes
• 2 potatoes - chopped in small cubes -
• 3 cloves of garlic (thinly sliced)
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1/2 cube of chicken bouillion (knorr suiza) 
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions:

In a big stainless steel pot (or a dutch oven) melt the butter (medium heat) and add the onion, carrots and potatoes (season with black pepper and salt) cook for 8 minutes stirring frequently, add the sliced garlic cloves and cook for an additional 30 seconds (no more). Then add the chicken stock, making sure you scrape the bottom of the pot (to remove all the goodness that might stick to it). Bring to a boil, turn the heat down to low, cover and let it simmer for about 6 minutes (stirring occasionally, making sure it doesn't dry up or stick to the pot). Add the heavy cream, stir one more time and check the potatoes for doneness. Once the vegetables are completely cooked scoop it all (or pour it all) into the blender (you can do this in two batches) and blend until smooth. Return it all to the pot where it was cooked and chicken stock or heavy cream as needed (to adjust thickness) and season with more salt and pepper to your liking, stir and let it simmer for 2 more minutes; remove from the heat, add the chopped cilantro and stir so it blends with the soup. Serve immediately and decorate with fresh cilantro leaves in the center.

Buen Provecho!

Paloma.