A yummy and easy soup-just 4 ingredients

I had a few small potatoes in the house so I decided to make some kind of simple soup.   I sauteed one whole yellow onion, one big carrot, and three fat green onions (almost leeks but not quite as tough)  in EVOO in a small soup pot.  After about 10 minutes I added two small potatoes that I had peeled and sliced thin. I let this cook for another 5-7 minutes and then I added some golden chicken broth that I had in the freezer.  Instead of using enough broth to make this seem soupy, I used just enough to cover the vegetables, maybe an inch or two more.  I let this cook away, covered, along with some fresh thyme, salt and pepper.  After about 1/2 hour.  I turned the stove off and let the soup cool completely with the lid off.  Once cool, I stuck the mixture in the blender and pureed until it was smooth.  It tasted so thick and velvety, you would swear I used cream, but no dairy was used at all.  Being that I used real chicken broth, it was a little bland (no salted bouillon) for my palate so I stirred in about 1/2 cup of grated Parmigiano Reggiano cheese. This gave the soup that final kick it needed and further enhanced its richness.

I highly recommend this soup for your family on a cold autumn day.  I served it in mugs and we all ate it outside while going about our chores.  One of my children actually enjoyed it too.

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