Potato Carrot Soup

• 16 cloves garlic, peeled
• 4 (14 oz.) cans reduced sodium chicken broth
• 3 potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 1/3 cup heavy cream
• salt and pepper to taste

In large saucepan, combine garlic, broth, potatoes, and carrots. Bring to a boil, then reduce heat. Cover saucepan and simmer for 20-25 minutes until vegetables are very tender. Cool 10 minutes.

In blender container or food processor, process soup, 1/3 at a time, until smooth. Pour the soup back into the saucepan and add cream, salt and pepper to taste. Heat thoroughly, but do not boil. 4 servings