Once the celery has started to glisten add the garlic
Add the carrots and potato
Add the bay leaf
Add the nutmeg
Add the chicken stock
Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
Remove the bay leaf with a slotted spoon
Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps
Video
Notes
We use homemade low sodium chicken stock.If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. This soup freezes and reheats well so you can double the recipe and have some ready to go.