Potato and Carrot Soup

Ingredients

• 2 (13 3/4 ounce) cans chicken broth
• 1 cup chopped onion
• 4 medium potatoes
• peeled and sliced
• 2 medium carrots
• peeled and sliced
• 2 tablespoons butter
• 12 teaspoon salt
• 12 teaspoon dried dill weed
• 14 teaspoon white pepper
• 1 quart milk
• fresh parsley

Instructions

1. In saucepan, combine first 5 ingredients.
2. Simmer, covered, 30 minutes or until vegetables are tender.
3. With slotted spoon, remove vegetables to blender or food processor.
4. Blend until smooth.
5. Return to broth in saucepan.
6. Mix in remaining ingredients.
7. Heat through, but DO NOT BOIL.
8. Garnish with fresh parsley.