This creamy vegetable soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian version of this soup, replace chicken stock with vegetable stock.
1. Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.
2. Add potatoes and garlic halves; cook 5 minutes.
3. Pour in chicken stock.
then add bay leaves and thyme.
Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
4. Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
5. Add half-and-half and red pepper flakes.
taste for seasoning, add salt if necessary.