3 tbsp. unsalted butter
2 lb. carrots, chopped
2 lg. onions, sliced
2 potatoes, about 1 lb.
1 bay leaf
6 c. (or more) chicken stock
Salt & freshly ground pepper
Minced parsley (for garnish)

Melt butter in Dutch oven or large saucepan over low heat. Add carrot and onions. Cover with circle of wax paper and let sweat about 10 minutes. Add potatoes, bay leaf and chicken stock to cover. Simmer covered until vegetables are tender, about 40 minutes. Discard bay leaf.

Puree soup in blender or processor in batches. While stirring occasionally, place over medium heat and bring to boil. Ladle into bowls. Garnish with minced parsley. Additional chicken stock can be added if thinner soup is preferred. Serves 8.