Thick And Hearty Potato And Carrot Soup
|Potatoes||3 Pound, peeled and cubed|
|Carrots||4 , peeled and cubed|
|Onions||2 Large, peeled and cut into chunks|
|Milk||2 1⁄2 Cup (40 tbs)|
|Light cream||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Place potatoes, carrots, and onions in a large saucepan in boiling water.
Cook for 20 minutes or until tender.
Mash vegetables or puree in food processor.
Stir in milk and cream.
Season to taste.
Heat soup just to boiling.
Sprinkle with chopped parsley.
If a thinner soup is desired, add additional milk.
This soup contains no butter.
If a richer soup is desired, place 1 tablespoon butter on each serving.