Creamy Potato and Carrot Soup

Sauté the Aromatics In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until translucent and fragrant, about 5 minutes.

Add Vegetables Add the diced potatoes and sliced carrots to the pot. Season with salt and pepper to taste. Stir to combine.

Simmer the Soup Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes and carrots are soft and cooked through.

Blend the Soup Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent hot soup from exploding.

Finish the Soup Return the blended soup to the pot. Stir in the milk and heat over low heat until warmed through.

Serve and Enjoy Serve the creamy potato and carrot soup hot, garnished with chopped fresh parsley and croutons.