What you need:
- 3 medium potatoes
- 1 onion
- 3 medium carrots
- 1 clove Garlic (fresh is better, but I used garlic powder)
- 5 cups Chicken Broth
- Chili powder
- Salt & pepper
- Optional: 1 cup of milk or cream
Cut up all your veggies right from the start.
- Slice you carrots.
- Cube the potatoes (the smaller they are, the faster they'll cook).
- Chop the onion.
In your soup pot, heat the oil on medium heat. When the oil is hot, throw in the onion, garlic and chili powder.
Mix and coat.
Sautee the onion for about 5 minutes.
Add the 5 cups of chicken broth and the potatoes. Bring to a boil and keep the mixture boiling until the potatoes are done. They will be tender, but still hold their shape.
Stir often do that the potatoes don't stick to the pot.
When the potatoes are done, use a potato masher or a hand-held mixer. Puree the mixture until you get the desired constistency.
Add the carrots.
Add the milk or cream if you want.
Lower the temperature at the lowest and let the soup simmer until the carrots are tender.
If you added dairy, make sure it doesn't boil and stir often.