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Carrot Soup with Potatoes and Cream
- 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
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 6.5g|
|Saturated Fat 3.6g|
|Total Carbohydrate 19.7g|
|Dietary Fiber 3.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|