Potato-Carrot Soup

Potato soup is an all-time favorite.  Everyone likes it.  My preference in a potato soup has sour cream included in the soup ingredients but this turned out to be rich and creamy and takes second place.  Not bad.

Potato-Carrot Soup - adapted from Mr. Food

1 1/2 cup diced onion

1 tablespoon oil 

1 tablespoon butter
4 cups large-diced potatoes
1 carrot, coarsely grated
2 cups water

1 cup vegetable broth (organic)
1/2 teaspoon pepper
1 teaspoon dried dill
3 cups milk
2 tablespoons chopped fresh parsley

Method:

In a large skillet, brown the onion in the butter. 

Add the potatoes, carrot, water, broth, pepper and dill.

Cook on low until potatoes are creamy, about 45 minutes. 

Stir in the milk and parsley and continue cooking until mixture is heated through. 

Remove about a cup of vegetables and put aside.

Using an immersion blender or full sized blender, mix until you get the smoothness desire.  

Add vegetables that were put to the side and serve.

Eat and enjoy.

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