Instructions: Peel and cut up potatoes. Peel and cut carrots in half. Place potatoes, carrots, onion and salt in Dutch oven. Add water to cover vegetables. Cover, bring to boil, then reduce heat and simmer 20 minutes or until vegetables are tender. Drain well, remove carrots and set aside.

Mash potatoes well with potato masher. Gradually add milk and cream, if using, mixing well after each addition. Add pepper and parsley. Coarsely chop carrots and add to soup. Heat soup to serve, taking care not to boil.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.