White Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Chicken broth - 4 cups
• Potato - 1 large, diced
• Carrot - 2 medium, chopped
• Celery - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5 minutes.
3. Add the diced potato, chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are cooked through.
4. Remove the bay leaf from the pot.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley.