2 tbsp butter
2 medium onions, chopped
1 clove of garlic, minced
5 cups vegetable broth
3 cups diced carrots
3 cups diced potatoes
1 tsp Italian seasoning
1 bay leaf
Salt and pepper
Flaked almonds to garnish


Melt butter in a large saucepan and sauté onions and garlic until cooked. Add the broth, vegetables, Italian spice and bay leaf.

Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes. Remove the bay leaf and blend the soup until smooth. Season with pepper and salt and sprinkle with flaked almonds.

Serve immediately with crusty bread. Serves approximately 6.