Creamy Carrot Soup

In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks and saute in hot butter 5 minutes, stirring occasionally. Increase heat to high and pour in chicken stock with seasonings. Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (The cooking time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender. Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.

Recipe tip: I just like a hint of thyme in this recipe, so try it out as is and then adjust it to your liking!