• 2 tablespoons margarine
  • 2 onions, chopped
  • 2 carrots, shredded
  • 2 potatoes, peeled and cubed
  • 3 cups water
  • 1 teaspoon salt
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups milk
  • salt and pepper to taste


In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.

Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.

Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.