3 tbsp. butter
2 lbs. carrots, chopped
2 onions, chopped
1 potato, peel and chop
1 bay leaf
6 c. chicken stock
Fresh parsley, garnish
Sour cream, garnish

Melt butter over low heat in large saucepan. Add chopped carrots and onions (if you have a food processor use it to chop carrots and onions). Cover. Add potato, bay leaf and stock. Cover and simmer at least 40 minutes.

Discard bay leaf and use food processor or blender to puree (in batches if necessary).

Serve hot. Garnish with chopped parsley or dollop of sour cream or both. Yum! Enjoy on cold night!