4-5cupsvegetable or chicken broth, or waterif water, then add 1 stock (bouillon) cube or 1 teaspoon of stock powder
2large potatoesabout 14oz (400g), diced small
1-3.5ouncesheavy creamadjust to taste*
1-2tablespoonsfresh parsley1 teaspoon if dry
In a medium pot heat oil and butter over medium heat. Add carrot, onion and garlic. Sauté until translucent.
Add spices and flour. Stir and sauté for 1-2 minutes. Add broth and bring to a boil.
Add potatoes and simmer for 25 minutes on medium-high. Add heavy cream and simmer for another 5-10 minutes.
Garnish with parsley. Serve warm. Keep in the fridge for up to a day. Reheat using your preferred method. Do not freeze!
Heavy cream: Adjust heavy cream to taste. Start with an ounce and as you adjust see how you like it. Potatoes: Yukon Gold potatoes are best. Dice small. Alternatively, go for Russett or Red. Avoid fingerling potatoes.