Carrot Vichyssoise

• 3 tablespoons butter
• 1 1/2 lbs carrots, peeled and sliced
• 2 leeks, white part only, sliced
• 1 3/4 lbs boiling potatoes, peeled and cut into 1/2-inch dice
• 1/2 teaspoon dried thyme, crumbled
• 7 cups chicken stock or 7 cups low sodium chicken broth
• 1/2 cup dry vermouth
• 2 cups whipping cream
• salt and white pepper, to taste
• fresh lemon juice
• fresh thyme, minced (optional garnish)

1. Melt butter in large saucepan over medium-low heat.
2. Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
3. Mix in potatoes and 1/2 teaspoon thyme.
4. Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
5. Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
6. Add cream, season with salt, pepper and lemon juice.
7. (can be prepared 2 days ahead. Cover and refrigerate.).
8. Stir over medium heat until warmed through.
9. Garnish with minced fresh thyme and serve.

butter, carrots, leeks, boiling potatoes, thyme, chicken stock, whipping cream, salt, lemon juice, fresh thyme

Taken from www.food.com/recipe/carrot-vichyssoise-370353 (may not work)