Creamy Carrot Soup

yield: 6 servings Ingredients: 3 tablespoons salted butter 1 large onion 4 small potatoes, peeled 2 lbs. carrots, peeled (I use organic 6 cups good c!ic"en stoc" 2 bay leaves 1#2 teaspoon dried t!yme leaves (or 1#4 teaspoon ground t!yme salt $ pepper, to taste 1#2%1 cup !eavy cream &irections: In a large pot over medium !eat, melt butter. C!op onions, potatoes and carrots into large c!un"s and saute in !ot butter ' minutes, stirring occasionally. Increase !eat to !ig! and pour in c!ic"en stoc" (it! seasonings. )ring to boil, reduce !eat to simmer and cover. Coo" 2*%3* minutes or until all veggies are so+t. (,!is time (ill depend on !o( large your vegetable c!un"s (ere- .nce everyt!ing is tender, remove bay leaves and puree soup using a blender or immersion blender. Stir in cream and more seasonings, i+ desired. /eep (arm over lo( !eat until ready to serve. 0ecipe ,I1S: I 2ust li"e a !int o+ t!yme in t!is recipe, so try it out as is and t!en ad2ust it to your li"ing-