Potato-Carrot Bisque

Soup of any kind is a classic comfort food, it is one of the few things that one can eat in sickness and in health. I love making soup for many reasons, soup is easy, soup feeds a crowd, I love soup, everyone loves soup….Can I say the word soup one more time? No? However, Potato Carrot Bisque is why we are here today. Bisque is creamier than soup and I think it has more vitamins because the broth is blended in with the vegetables. Or at least that’s what I tell myself.:)

The Ingredients:

5 cups of water, 7-8 medium red potatoes, 3 carrots, 1 small yellow onion, 3 tbsp. melted butter. 1/2 tsp rosemary, 1/2 tsp. basil, 1/2 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt (you might need more), 1 vegetable bouillon, 2 chicken bouillons, 1 12 oz. can evaporated milk.

Peel and dice the potatoes and the onion, combine in a soup pot with the melted butter and spices, stir until all the veggies are coated. Add water and the vegetable bouillon and simmer for 25 minutes. Meanwhile, mince the carrots and add them after the other vegetables have cooked for the first 10 minutes. If the soup seems too thick add an additional cup of water. When the 25 minutes are up add the milk and chicken bouillons, cook for another 10 minutes. Add half of the vegetables with 1 cup of the broth into the bowl of a food processor. Pulse until pureed. Pour the veggie puree back into the pot, stir well. Remove from heat and serve while warm. Makes 8 servings.




One Comment Add yours

  1. Alan says:

    I am “bisquing” in the flavor of this great dish!


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