- 1 small onion, chopped
- 2/3 cup sliced celery
- ¼ cup butter
- Add: 4 cups chicken broth
- 1/8 tsp. poultry seasoning
- 1/8-1/4 tsp. nutmeg (according to taste—I use 1/8 tsp.)
- 3 cups sliced or diced carrots
- 1 large diced potato
- 1 tsp. sugar
- 1 cup of cream (optional) *do not add if you’re going to freeze this soup; wait to add cream until puree has been reheated and just before serving.
- In an 8-cup pot, combine butter, onion and celery and saute until tender.
- Add broth and remaining ingredients, except cream. Cook until all vegetables are tender and soft.
- Carefully transfer soup into a blender or food processor and whiz until smooth. (You will have to do this in batches.)
- Add salt and pepper to taste.
- Add the cream, if you wish and are serving immediately. Heat through (do not boil). Serve.
This is a nice thick soup that freezes well. For those who like a thinner soup, add more chicken broth.
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