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.