Carrot And Potato Soup

1. 1

   Peel and cut carrots and potatoes into 1-inch chunks.

2. 2

   In a 5 to 6-quart pan over medium-high heat, melt butter and add onions. Cook until golden.

3. 3

   Stir in potatoes and carrots.

4. 4

   Add chicken broth and bring to a boil; reduce heat to low.

5. 5

   Cover and simmer until vegetables are tender when pierced.

6. 6

   Whirl in blender until smoothly pureed.

7. 7

   Return to pan.

8. 8

   Stir in milk and salt and pepper to taste.

9. 9

   Stir on medium-high heat until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.