Carrot Soup - cooking recipe

Ingredients

10 to 12 large carrots
3 medium Idaho potatoes (not small)
3 yellow onions
8 c. chicken broth
16 to 24 oz. cream cheese
12 to 16 oz. half and half or milk
salt
white pepper

Preparation

Cook first 4 ingredients all together with several thyme leaves.
Put into blender in small amounts.
Add cream cheese in blender.
Add milk or half and half.
You may add 1 teaspoon thyme if leaves are not used.
Very little salt is needed.
Add white pepper.
Serves 24 to 30.