Potato carrot soup

I’ve done this kind of soup plenty of times before but it’s always good to revisit — in this case, I wanted to use up the rest of the potatoes I had around but I didn’t want to just do another creamy style soup like I’d done last week. The advantage of this soup — the recipe can be found here — is that it’s really quite simple and relies on two things: a little preparation in advance and time to let it really cook through. In this case I went for a full two hours and the result’s excellent — there’s no noodles or rice or the like in this soup but it wasn’t missed, all one needs is a bit of bread to help fill in the corners.


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