1 tbsp. butter
1 large carrot, sliced thin
1 medium onion, sliced thin
1 large potato, sliced thin
3 cloves garlic, crushed
1 bay leaf
2 1/2 c. chicken broth
2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme, crumbled

In heavy saucepan over low heat, melt butter. Add carrot, onion, potato, garlic and bay leave and thyme. Tossing to coat with butter. Stir in half cup chicken broth. Cover and cook 15 minutes. Raise heat to moderate, stirring in remaining two cups broth and milk. Cook uncovered, stirring occasionally, until vegetables are tender. Remove bay leaf. Add remaining broth, salt and pepper. Cook 3 more minutes.