Potato and Carrot Soup

3 Tblsp. butter or margarine

2 Tblsp. olive oil

1/2 onion, diced

3 large potatoes, peeled and diced

1 16 oz. bag baby carrots

48 oz. chicken broth

1 cup milk or non dairy milk substitute

salt and pepper to taste

In a large soup pot heat butter and oil until melted. Stir in onions, potatos, and carrots and cook for 3-5 minutes.

Add broth to the pot and bring to a boil. Allow the soup to cook for 45 minutes.

Cool soup slightly and process in a food processor or blender until smooth. Transfer soup to a large bowl and then add tempered* milk. Add salt and pepper to taste.

*Temper milk by adding a little warm soup to the milk, and then pour the mixture into the pureed soup.

For some reason I didn't have high hopes for this soup, but it turned out delicious! I will definitely make it again. And it is so filling there's not too much of a need for anything else. Although I bet it would be great with some fresh bread or breadsticks!