Four French words for soup: consommé, potage, soupe and bisque.
Potage de Crécy is a creamy carrot soup from the town Crécy, although nobody seems to be sure from which Crécy (there are several towns named Crécy in France).
Sauté onion, carrot and a potato in butter or an olive-butter mixture. Instead of onion you can use leek. Sauté for 5 minutes. I used just one potato, some recipes state the same amount of potato's as carrots. You can also add a little rice.
Add chicken stock and thyme and simmer for 30 minutes. De KleinsteSoepfabriek sells an excellent chicken stock.
Cool and puree.
Bring to taste with double cream*, lemon juice and nutmeg. Season with salt and pepper. Garnish with fresh parsley or thyme.
*) Due to the awful 'low fat craze' double cream is difficult to get in The Netherlands. I used slagroom.