2 baking potatoes
1 sm. onion, sliced
1 med. carrot, sliced
2-1/2 c. chicken broth
Salt & pepper
1-1/2 c. milk

Peel potatoes and cut into 1-inch cubes. Combine with onion, carrot and 1 cup of broth in a 3-quart, microwave-safe casserole. Cover loosely and microwave on HIGH power 13 to 15 minutes, until potatoes are tender, stirring once. Stir in remaining broth, salt and pepper. Puree half of mixture in food processor or blender. Puree remaining mixture with milk. Return to casserole. Cover and cook on HIGH for 8 minutes or until hot. Serves 6 to 8.