Creamy White Soup

Ingredients

Unsalted butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Celery

2 stalks, diced

Carrot

1 large, diced

Potato

1 large, peeled and diced

Chicken broth

4 cups

Bay leaf

1

Fresh thyme

1 teaspoon, chopped (or 1/2 teaspoon dried)

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the finely chopped onion, minced garlic, diced celery, and carrot to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Incorporate the diced potato, chicken broth, bay leaf, chopped thyme, salt, and black pepper into the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
4. Carefully remove the bay leaf from the pot.
5. Using an immersion blender, or transferring the mixture in batches to a regular blender, puree the soup until it reaches a smooth consistency.
6. Return the pureed soup to the pot and stir in the heavy cream. Allow it to simmer for an additional 5 minutes, ensuring it is heated through.
7. Taste and adjust seasoning with more salt and pepper if necessary.
8. Serve hot, garnished with freshly chopped parsley.