Cream of Carrot Soup

Dinner tonight turned out really delicious.  We had Cream of Carrot Soup.  It was easy, but most of all really good.  We ate it with homemade artisan bread.

Recipe 
(from Easy French Food)
Makes about six 1-cup servings.

- 2 tablespoons butter
- 1 onion, peeled and chopped finely
- 1 1/2 pounds carrots, peeled if needed and sliced thinly
- 1 large potato, peeled and sliced thinly
- 1 clove garlic, crushed
- 4 cups vegetable stock
- 1/4 teaspoon pepper
- 1/4 cup whipping cream
- Salt to taste
- Chives, chopped 

1. In a large sturdy soup pot melt the butter on medium heat. Cook the onions, carrots, potato, and garlic in the butter for 5 minutes, stirring occasionally. Add the chicken stock and pepper and bring the soup to a boil. Turn the heat down so that the soup is just barely bubbling. Cover the pot and cook the soup for 15-30 minutes. 

2. Remove the soup from the heat and allow it to cool enough so you can comfortably puree it, using either a food processor or blender. Once it is pureed return the soup to a pot. You can also puree this soup using a stainless steel food mill for a very smooth soup. 

3. When you are done pureeing all the soup, stir in the whipping cream and chives and season to taste with salt and additional pepper.