from Amanda Waibel:
5 C chopped carrots
1 C chopped potatoes
3/4 C chopped onion
2 Tblsp. butter
4 C chicken broth
1 bay leaf
pepper
Cook carrots & potatoes. Saute onion in butter about 10 minutes. Mash
carrots & potatoes, and add onions, chicken broth, bay leaf, and pepper.
Bring to a boil. Simmer 30 minutes. Remove bay leaf. Puree in blender
(note: Anne's original recipe includes the fact that you may add 2 C milk or
cream at this point if you want it thinner, but of course I love the
thickness of it personally).
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