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1. Add butter to stockpot. Melt over medium heat.
2. Sauté onion 5 minutes or until soft.
3. Stir in shredded carrots, cubed potatoes, cold water, coarse salt, dried parsley, dried thyme, and bay leaf.
4. Reduce heat to low. Simmer 30 minutes, stirring occasionally.
5. Remove the bay leaf.
6. Add the soup to blender in batches. Puree until smooth. Return soup to stockpot.
7. Stir in milk. Season with salt and pepper.
8. Serve hot.
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