- 1/4 cup (1/2 stick) butter
- 2 large onions, halved and sliced (about 5 cups)
- 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
- 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
- 2 14 1/2 ounce cans (or more) low-salt chicken broth
- 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh thyme
- 1 1/4 cups half and half
- 1/4 cup Sherry
- 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.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.