Peel and wash potatoes. Dice and place in a large pot with enough water or chicken broth to cover. Bring to a boil for 5 minutes.
Add sliced carrots and onions. Simmer until soft. Drain.
Return to pot and add enough milk to cover. Adjust seasoning, adding the seasoned salt and pepper, to taste. Stir occasionally.
Simmer for 30-40 minutes over medium low heat. When done, remove from heat and allow soup to stand for 5 minutes before serving. Add 1/2 teaspoon butter to each serving, if desired. Sprinkle on a pinch of fresh minced parsley and serve.
Enjoy!
