Miss Betsy's Carrot Vichyssoise

I intended to make conventional Vichyssoise today, but added garlic cloves and carrots to give the soup a new twist. And not only is this soup lovely to look at, it is lovely to eat. It is a winter soup, rich and filling. Not to mention simple to make. You need-

3 leeks (White portion of stalk), cut into small pieces.

4 Yukon Gold potatoes, peeled and diced.

3 medium carrots, peeled and diced.

2 15 oz cans chicken broth.

1 cup of water.

Sea salt, to taste.

1/4 cup of heavy cream.

1/3 stick of butter.

1/4 teaspoon Herbs de Provence.

3 peeled garlic cloves.

Put the broth and water in a large sauce pan. Add the vegetables, the butter, and the herbs. Cover and heat over low medium until all the vegetables are tender. Then strain the vegetables through a colander, puree them in a food processor and then add them back into the broth. Add the heavy cream and stir well. Taste, and salt as needed.

This should serve at least six.