2 tbsp. butter
1 med. onion, finely chopped
1 lb. carrots, peeled & chopped
1 lg. potato, peeled & diced
3 3/4 c. chicken stock, or 4 bouillon cubes & same amount of water
Salt & pepper
1 tbsp. chopped fresh parsley
1 tsp. sugar
1/4 c. heavy cream or sour cream
1 c. croutons

Melt butter in saucepan. Add vegetables, cover and cook gently 5 minutes. Gradually stir in chicken broth, bring to boil. Add seasonings, parsley, and sugar. Lower heat and partially cover pan. Simmer 20 to 30 minutes or until carrots are tender. Cool slightly. Puree soup in blender. Return to pan, reheat gently and check seasoning to taste. Pour in warmed bowls. Swirl spoonful cream on top and sprinkle with several croutons.