Cream of Carrot Soup

2 pounds carrots, thinly sliced
1-1/4 cups chopped onion
1 cup sliced celery
1/4 cup butter, melted
3-1/3 cup chicken broth
2/3 cup half-and-half

Sauté carrots, onion and celery in butter in a Dutch oven for 10
minutes. Add broth, and bring to a boil. Cover, reduce heat and simmer
for 20 minutes. Remove from heat, and cool for 10 minutes.
Place half of mixture in an electric blender; blend until smooth. Repeat
with remaining mixture. Return to Dutch oven. Stir in half-and-half, and
cook until thoroughly heated (do not boil).
Makes about 7 cups.

Slow Cooker Recipes