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Ingredients
- 3 c. Chicken or possibly vegetable broth
- 1 sm Head garlic, cloves peeled
- 2 med Baking potatoes, such as russets, peeled and cubed
- 1 1/2 c. Minced, peeled carrots Salt and pepper to taste About 3/4 c. whipping cream Croutons
Directions
- Cook's notes: To save time, I use the small, prepared carrots which are peeled and ready to cook. Combine broth, garlic, potatoes and carrots in a large saucepan. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 to 25 min, or possibly till vegetables are soft. Puree in batches in the blender. Season with salt and pepper to taste. Add in sufficient cream to reach correct consistency. Reheat on medium heat. Ladle into bowls and top with croutons. Serve. Croutons: Cut 3 slices of sourdough bread into 1/2-inch cubes. Heat 1 Tbsp. butter in a nonstick skillet. Add in 1 Tbsp. extra virgin olive oil. Add in bread and saute/fry on medium-high heat, tossing occasionally, till nicely browned. Season with garlic salt, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1038g | |
| Calories 1369 | |
| Calories from Fat 662 | 48% |
| Total Fat 73.41g | 92% |
| Saturated Fat 20.97g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 493mg | 21% |
| Potassium 2818mg | 81% |
| Total Carbs 75.91g | 20% |
| Dietary Fiber 14.1g | 47% |
| Sugars 10.59g | 7% |
| Protein 98.17g | 157% |
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