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Creamy Vegetable Soup - recipe
Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.
Add potatoes and garlic halves; cook 5 minutes.
Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
Add half-and-half and red pepper flakes, taste for seasoning, add salt if necessary.
2 tablespoons olive oil
1 pound carrots, peeled, 1/2-inch dice
1 large onion, 1/2-inch dice
4 celery sticks, 1/2-inch dice
3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
3 garlic cloves, peeled and halved
3 cups chicken stock
2 bay leaves
3 sprigs fresh thym
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