Carrot And Potato Soup - cooking recipe

Ingredients

4 medium size Russet potatoes (about 2 lb. total)
3 large carrots (about 1 lb. total)
2 Tbsp. butter or margarine
2 small onions, chopped
5 c. regular strength chicken broth
2 c. milk
salt and pepper

Preparation

Peel and cut carrots and potatoes into 1-inch chunks.
In a 5 to 6-quart pan over medium-high heat, melt butter and add onions. Cook until golden.
Stir in potatoes and carrots.
Add chicken broth and bring to a boil; reduce heat to low.
Cover and simmer until vegetables are tender when pierced.
Whirl in blender until smoothly pureed.
Return to pan.
Stir in milk and salt and pepper to taste.
Stir on medium-high heat until hot.