Instructions: In a large stockpot, saute the carrots, potatoes and onions in the butter for 10 minutes. Cover with buttered waxpaper and place lid on pan. Cook over medium heat for 10 minutes. Add remaining ingredients. Simmer for 45 minutes. Then put mixture in blender and puree (remove bay leaf before blending). Put soup puree into the pot; add 2 cups milk and salt and pepper, to taste. Heat soup again. Ready to serve.

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