1st try: June 25
1 medium onion, chopped
2 tbsp butter
2-1/2 cup chicken broth
1 pound carrots sliced
2 large potatoes peeled and cubed
1 1/2 cups milk
1/4 tsp salt
1/4 tsp pepper
shredded swiss cheese and minced fresh parsley
In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes;bring to a boil. Reduce heat; cover and simmer for 15-20minutes or until vegetables are tender. Remove from heat;cool slightly.
Transfer to a blender;cover and process until blended. Return to pan. Stir in the milk salt and pepper, heat through (do not boil) garnish w/ cheese and parsley if desired.