Ingredients

• 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

Prep

1. Chop the onion.
2. Peel and slice the carrots.
3. Peel and slice the potatoes.

Cook

1. Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until it begins to turn translucent, 3 to 4 minutes.
2. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper.
3. Raise heat to medium-high and bring to a boil; reduce heat to low and simmer until the potatoes are tender, about 30 minutes.
4. Pour into a blender, filling the pitcher no more than halfway. Secure the lid with a folded kitchen towel, start with a few quick pulses, then blend continually. Puree in batches until smooth.
5. Divide into eight bowls; garnish each with about 1/2 tablespoon heavy cream and a sprig of parsley.