Ingredients

• 3 carrots, peeled and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 potato, peeled and chopped
• 1 handful fresh cilantro leaves
• 4 cups chicken broth (or stock)
• 1/2 cup heavy whipping cream (or to taste)

Directions

In a large soup pot, combine the carrots, celery, onion, potato and cilantro leaves. Add broth to the vegetables and bring to a boil over medium-high heat. Immediately reduce heat to low, then cover and simmer for 30-40 minutes, or until vegetables are tender.

Pour one-half of the soup into a blender or food processor and

blend until fully pureed. (Note: If you're not sure if the blender or food processor is heat-proof, allow soup to cool before pureeing, then reheat after returning to soup pot. If using a blender, cover the top with a towel while blending.) Pour pureed soup into a heat-proof bowl or another soup pot or saucepan. Pour remaining soup in soup pot into blender or food processor and puree until smooth.

Return all of pureed soup into original soup pot and turn up heat to medium. Stir in cream, then cook for 2 minutes longer to heat through. Serve. Garnish with chopped fresh cilantro, Croutons and/or small soup crackers if desired.