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Cold Carrot Soup

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Makes 5 Cups


Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. Allow soup to cool for about 1 hour and then cover and chill for 5 hours or up to 2 days.
  4. When ready to eat, add more salt and pepper, to taste, if desired.
Course: Dinner, Lunch, Side, Soup
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