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Cold Carrot Soup
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Makes 5 Cups
|4 carrots, peeled and diced|
|3 cups peeled and diced baking potatoes|
|1 1/2 cups chopped leeks|
|1 32 ounce container chicken broth|
|1 tablespoon prepared chicken soup base|
|1 cup half and half|
|1/2 teaspoon salt, plus more to taste|
|1/4 teaspoon ground white pepper, plus more to taste|
- Place carrots, potatoes, leeks, chicken broth and chicken soup base in a Dutch oven; bring ingredients to a boil over medium-high heat. Reduce heat to low, cover Dutch oven, and simmer until vegetables are tender, about 10 minutes. Allow vegetables to cool for about 8 minutes.
- In batches, in a blender, puree vegetable mixture until smooth. After each batch is pureed, transfer to a large serving bowl. When all the batches are pureed, whisk in half-and-half, salt and pepper.
- Allow soup to cool for about 1 hour and then cover and chill for 5 hours or up to 2 days.
- When ready to eat, add more salt and pepper, to taste, if desired.
|Course:||Dinner, Lunch, Side, Soup|
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