3 tbsp DF unsalted butter (Fleishman's contains soy) or use oil
2 pounds carrots, chopped
2 large onions, sliced
2 potatoes (about 1 pound) peeled and chopped
1 bay leaf
6 cups (or more) chicken stock (or vegetable stock)
salt and freshly ground pepper
minced fresh parsley (garnish)
Melt butter or place oil, in Dutch oven or other large saucepan over low heat. Add carrot and onion. Cover with a circle of wax paper the size of the pan (the wax paper circle sits inside the pan and rests atop the carrots and onion) and let sweat about 8 minutes, remove wax paper. Add potatoes, bay leaf, and chicken (or vegetable) stock to cover. Simmer, covered, until vegetables are tender, about 40 minutes. Discard bay leaf.
Puree soup in batches in processor or blender. Return to saucepan and season with salt and pepper to taste. Place over medium heat and bring to a boil, stirring occasionally. Additional chicken (or vegetable) stock can be added to puree if thinner soup is desired.
Ladle into bowls and garnish with minced parsley. If you want to have fun with the parsley garnish cut any shape you like in a piece of cardboard and sprinkle minced parsley through the cut out over the individual bowls of soup.
Enjoy!
Peggy
