Creamy Root Vegetable Soup

Name: Creamy Root Vegetable Soup
Yield: Serves 4 to 6
Ingredients: 4 tablespoons, unsalted butter; 2 , carrots, peeled and chopped; 6 ounces, parsnips, peeled and chopped; 1 , leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 , celery rib, chopped; 1 , garlic clove, peeled and smashed; , Salt and pepper; 12 ounces, russet potatoes, peeled and cut into 1/2-inch pieces; 4 1/4 cups, low-sodium chicken broth; 1 , bay leaf; 1/2 cup, heavy cream

15 comments

Appears in Cook's Country October/November 2011

Side Dishes

Vegetables

Soups

With a cup (or more) of cream in the pot, who can taste the root vegetables? But with less cream, how could we keep the silkiness?

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

All too often, creamy vegetable soups are more about the cream than the vegetables. We wanted a soup that would be just as smooth as cream-laden ones but have vegetable flavor that shined. We added an assortment of vegetables to the pot one...

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