3 lb. lg. carrots, discard ends, peel & chop
1 med. red onion, peel & slice
1 sm. head celery or 4 stalks, peel & chop
1/4 c. olive oil
2 cans chicken broth
1 lg. white potato, peeled & diced
Water, about 2 qt.
Salt & pepper
Bouillon cubes

Prepare all ingredients. In a heavy stock pot saute the onions and celery in the olive oil until onions are soft. Add the carrots and potato. Add the chicken broth. Add water, 1 1/2 quarts. Add bouillon cubes (1 or 2) for a more chickeny flavor.

Bring to boil, reduce to a simmer. Cook until carrots are soft. Remove from heat, allow to stand. Blend in blender or food processor. Strain for perfection. Check consistency and taste and adjust if necessary with water, chicken stock, salt and pepper.