Cream Of Carrot-Potato Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/2 c. finely chopped onion
1 lb. carrots, shredded
1 lb. potatoes, shredded
6 c. chicken broth
1/2 tsp. dried thyme
1 bay leaf
1/8 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. sugar
salt and pepper to taste
1 1/2 c. milk
1 to 2 c. Cheddar cheese, shredded

Preparation

Saute onion and butter in large kettle.
Add carrots, potatoes, broth and seasonings and simmer until vegetables are tender.
Finally, add milk and cheese, stirring until cheese is melted.
Discard bay leaf.
Serve hot with parsley sprinkled over.