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Export 15 ingredients for grocery delivery
Step 1
Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.
Step 2
Add carrot and celery. Stir and cook for 3-4 minutes.
Step 3
Add the diced potatoes, stock, and bay leaf to pot. Cover and bring to a boil.
Step 4
Let simmer until vegetables have softened.
Step 5
Pour in heavy cream and butter. Stir until fully combined.
Step 6
Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!)
Step 7
Once blended, add lemon zest, cumin, and nutmeg. Stir to combine.
Step 8
Stir in green onions and cook for an additional 3-4 minutes.
Step 9
Serve warm and garnish with additional green onions if desired.
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