Creamy Winter Soup

Ingredients:

• 1lb russet potatoes, peeled and cut into cubes
• 1 onion, cut into cubes
• 2  tbsp Butter
• 4 ½ cups Vegetable Stock
• 7oz carrots, peeled and grated or cut into thin strips*
• ¼ cup Whipping Cream
• Salt and Pepper
• Pinch Sugar
• 1-2 tsp Lemon Juice
• Alfalfa Sprouts

Fry potatoes and onions in a pot with the butter. Add the vegetable stock and bring to a boil. Cover and cook over medium heat for 20 minutes.

Cook carrots in boiling water for 3 minutes, drain. Rinse heavily in cold water, drain again.

Puree the potato and onion mixture in a blender, return to heat and add whipping cream. Season with salt, pepper, sugar and lemon. Reheat the carrots in the soup.

Serve sprinkled with alfalfa sprouts.

* I just keep peeling straight through , it gets you even thickness strips.