Roughly chop 1/3 cup sweet onion and 1 clove garlic. Saute them in a saucepan with 1 Tablespoon of butter using medium heat until translucent (about 4 minutes).

Chop 2 cups of skinned carrots and 1 large or 2 small skinned Idaho potatoes.

Add the carrots, potatoes, 3 cups vegetable broth, 1/8 tsp. salt and 1/4 tsp. pepper to the saucepan and simmer on medium heat until the veggies are fork tender.

Pour the veggies, broth and all, into the blender.

Puree for 90 seconds on medium high or until until smooth and creamy. If you'd like a thinner texture, just add 1/2 - 1 cup more broth as it's whirling.

Blend in your heavy whipping cream right at the table.