White Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaf (1)
• Chicken broth (4 cups)
• Potato (1 large, diced)
• Carrot (2 medium, chopped)
• Celery (2 stalks, chopped)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potato, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are cooked through.
4. Remove the bay leaf from the pot.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley.