Creamy Potato-Carrot Soup - cooking recipe

Ingredients

1 Tbsp. margarine
1 medium onion, finely chopped
1 (13 3/4 oz.) can chicken broth
1/2 c. milk
2 c. mashed potatoes (leftover)
1 c. cooked, mashed carrots (leftover)
1/4 tsp. dried dill weed
1/8 tsp. pepper

Preparation

In round 2-quart microwave-safe casserole with lid, microwave margarine on High 1 minute.
Stir in onion.
Microwave covered on High 6 minutes, stirring once.
Stir in chicken broth and milk. Using a wire whisk or fork, beat in mashed potatoes, carrots, dried dill weed and pepper.
Cover and microwave on High 6 minutes until hot.
Makes 4 large servings.