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  • 2 tablespoons butter
  • 1 Spanish onion, chopped
  • 6 cups reduced-fat chicken broth
  • 5 carrots, peeled and sliced
  • 3 small potatoes, peeled and sliced
  • 1 teaspoon herbes de Provence
  • 1 pinch dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1/4 cup heavy cream
  • 8 sprigs parsley


Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.