How to make it

  • Sauté carrots, onion and celery in butter in a Dutch oven for 10 minutes.
  • Add broth, and bring to a boil.
  • Cover, reduce heat and simmer for 20 minutes.
  • Remove from heat, and cool for 10 minutes.
  • Place half of mixture in an electric blender; blend until smooth.
  • Repeat with remaining mixture.
  • Return to Dutch oven.
  • Stir in half-and-half, and cook until thoroughly heated (do not boil).
  • Makes about 7 cups.

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