1 tbsp. butter
1 sm. onion, chopped
1/4 tsp. dried thyme leaves
1 can (10 3/4 oz.) condensed potato soup
1/2 c. milk
Generous dash pepper
1 pkg. (10 oz.) frozen peas
1 c. cooked baby carrots

In 2 quart saucepan over medium heat in hot butter. Cook onion with thyme until tender. Add soup, milk and pepper. Stir until smooth. Add peas, heat to boiling, stirring occasionally.

Reduce heat to low, cover. Simmer 5 minutes, stirring occasionally. Uncover, stir in carrots simmer 3 minutes more or until vegetables are tender.