Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 4 medium potatoes, peeled and cubed
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup milk
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onion and carrots and cook for 5 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the potatoes and broth.
5. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
6. Blend half of the soup for a creamy texture, leaving some potato chunks.
7. Stir in the milk, heavy cream, salt, pepper, and paprika.
8. Simmer for 5 more minutes.
9. Garnish with fresh parsley and a sprinkle of black pepper.
10. Serve hot with crusty bread.

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Servings

4–6 servings