Potato, Carrot and Parsnip Soup

• cup butter↗1⁄4
• large onions, halved and sliced (about 5 cups)↗2
• carrots, peeled, cut into 1/2-inch pieces (about 2 cups)↗4
• parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)↗4
• (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or (14 1/2 ounce) cans vegetable broth (or more, to taste)↗2
• large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)↗3
• cup chopped fresh parsley1⁄4
• teaspoon fresh thyme↗1
• cups milk or 1 1/4 cups half-and-half↗1 1⁄4
• cup sherry wine (could also try dry white wine)↗1⁄8 - 1⁄4

Step-by-step instructions

1. 1

   Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.

2. 2

   Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

3. 3

   Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.