Carrot Vichyssoise

Shared by Nora S.

Ingredients

4 medium potatoes, peeled
4 carrots, cut into pieces
1 medium onion
3 cups chicken broth
1 cup milk or half and half
1 tsp salt
1/8 tsp freshly ground pepper
shredded carrots and green onions for garnish, optional

Slice potatoes, onion and carrots.
Boil in chicken broth for 25 minutes. Remove from heat and allow to cool for 15 minutes. Process in a food processor half a batch at a time or use a hand blender. Place in mixing bowl and add milk or half and half and season with salt and pepper.

Ladle into soup bowls and garnish with shredded carrots and green onions.