Karina Sharma
Potatoes, carrots, peas, onion, garlic, vegetable stock, milk, butter, salt, and pepper.
Start by chopping all your vegetables into small pieces for even cooking.
In a large pot, melt 2 tbsp of butter. Add the onions and garlic, sauté until soft and fragrant.
Add the potatoes and carrots to the pot. Stir well and let them cook for 5 minutes.
Blend the soup until smooth and creamy.
Stir in 1 cup of milk for a rich and creamy texture. Adjust salt and pepper to taste.
Serve hot with a slice of crusty bread and enjoy the warmth.