Carrot and Potato Soup

Been on a bit of a blogging break. Didn't announce it here, but did at my other blog: http://www.theten0clockscholar.blogspot.com/. While I haven't been posting menus and recipes, we have been eating! HAHA! Trying to get back to blogging a bit more, probably a bit more casually on this blog. I still am trying some great seasonal recipes...in fact I've got a great one I'm going to share now:

Carrot and Potato Soup - really, really good! Hearty with a touch of sweetness from the carrots...creamy with just enough chunks. Tastes like you cooked it all day - excellent flavor!

2 T butter
2 large shallots or a medium onion (I used the shallots)
3 C chopped carrots
6 C diced potatoes
8 cups broth
salt & pepper
1-2 T Herbes de Provence (or any of your favorite herb blends)
2 bay leaves

Melt butter in soup pot. Saute shallots or onions until transluscent. Add carrots and saute for a few minutes - season with some salt and pepper. Add potatoes, broth, and herbs. Bring to a boil and cook for 20 minutes or until potatoes are soft. Fish out the bay leaves and puree with a wand mixer just to give some creaminess to the broth, but leaving some small chunks (or scoop out about 2/3 of the vegetables and mash by hand then return to the pot and stir well). Adjust salt and pepper as needed.

Serve with a nice caraway-seeded pumpernickel or cheddar cheese bread.


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