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2 cups chopped onion
1 clove garlic, minced
1/2 cup chopped carrot
1/4 cup butter
2 cups diced potatoes
2 (14 1/2 ounce) cans Swanson chicken broth
1/2 cup half-and-half
Salt and pepper
Sauté onion, garlic and carrot in butter until soft.
Add broth and potatoes. Simmer until potatoes are tender.
Puree in blender. Return to heat. Stir in cream. Do not boil.
Season with salt, pepper and garnish with parsley.
Makes 4 to 6 servings.