2 tbsp. butter
1/2 c. onion, chopped
1 lb. carrots, peeled & sliced
1 lb. potatoes, peeled & cubed
6 c. chicken broth
1 tsp. thyme
1 c. heavy cream
1/8 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1 c. milk
Salt & pepper to taste

In a large pan, melt butter and add onions. Cook briefly. Add the carrots, potatoes, and chicken broth. Bring to a boil. Add thyme. Simmer 30 to 40 minutes until carrots and potatoes are tender. Cool. Process in a food processor. Return to pan and add the remaining ingredients. Heat thoroughly but do not boil. Serves 6 to 8.

NOTE: This may also be served chilled. And the recipe may be doubled. Also: The soup freezes well.