Prep: 25 minutes • Cook: 35 minutes
Serves: 6 • Makes: 8 cups
3 garlic cloves, minced
2 medium carrots, each cut into 1/8-inch-thick slices
2 medium celery ribs, finely chopped
1/2medium yellow onion, finely chopped
3 tablespoons all-purpose flour
3 cups chicken broth
2 sprigs fresh thyme
1 bay leaf
3 tablespoons chopped fresh parsley leaves
1 pinch ground nutmeg
5 medium Idaho potatoes, peeled and cut into 1-inch pieces
1 cup whole milk
1/4teaspoon plus 1/8 teaspoon ground black pepper
1.In large saucepot, melt butter over medium-low heat. Add garlic, carrots, celery and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth. Stir in thyme, bay leaf, parsley and nutmeg.
2.Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring occasionally. Stir in salt and pepper; remove and discard thyme sprigs and bay leaf.
3.Ladle soup into bowls to serve.
Approximate nutritional values per serving:
244 Calories, 4g Fat (2g Saturated), 11mg Cholesterol,
524mg Sodium, 44g Carbohydrates, 4g Fiber, 9g Protein