This is a thick, rich soup. For some reason, adults prefer it more than kids. I say, more for us!
1 lb. peeled, chopped carrots
1 large white onion
2 celery stalks, chopped
2 potatoes, peeled & diced
2 cloves minced garlic
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. white sugar
4 whole cloves
4 -5 cups chicken broth
Kosher salt
In a Dutch oven or soup pot, heat the oil and butter. Add the carrots, onion, celery, potato, garlic and sugar – saute for 5 minutes. Reduce to low, cover pot and cook for 10 minutes. Add the cloves, pepper, and 4 cups chicken broth. Bring this to a boil, reduce to a simmer for 20 minutes. Remove from heat. Remove the whole cloves and toss out. Let the soup cool a bit because you now have to puree in a blender or food processor. Puree it in batches, pour back into pot and heat slightly. If too thick, add some more of the last cup of chicken broth. Serve.