3 lbs. potatoes, pared and cut up (9 med.)
4 whole carrots, pared
1 c. chopped onions
1 1/2 tsp. salt
2 1/2 c. milk
1 c. light cream
1/8 tsp. pepper
1 tbsp. minced parsley

Place potatoes, carrots, onion and salt in dutch oven. Add water to cover vegetables cover. Bring to a boil; reduce heat and simmer 20 minutes or until vegetables are tender.

Drain well. Remove carrots set aside. Mash potatoes well with potato masher. Gradually add milk and light cream, mixing well after each addition. Add pepper and parsley. Coarsely chop carrots and add to soup. Heat soup to serve. Do not boil. Makes 2 quarts or 6 servings.

P.S. Try not mashing all the potatoes so you have some potato chunks in your soup.