2 tbsp. butter
1 med. onion, diced
1 med. potato, diced
1 (13 3/4 oz.) can College Inn Chicken Broth
1 (16 oz.) can carrots, sliced
1/2 c. Half & Half
Dash of white pepper

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