2 tbsp. butter
1 med. onion, diced
1 med. potato, diced
1 can College Inn chicken broth
1 can Del Monte sliced carrots
1/2 c. half and half
Dash white pepper

Saute onion and butter until soft. Add potatoes, chicken broth and liquid from carrots. Simmer 20 minutes. Place in blender container. Add carrots; cover and cook on high until smooth and well blended. Add half and half and pepper. Serve hot or cold. 4 to 6 servings.