Carrot/potato Soup
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | (approx) butter or olive oil |
| 2 | Shallots, chopped (up to 3) | |
| 1 | lg | White onion, chopped |
| 2 | Idaho potatoes, peeled and diced | |
| 1/2 | lb | Carrots, peeled and sliced (up to 1) |
| 2 | Knorr's chicken boullion cubes (up to 3) | |
| 1 | ds | Each: Salt, white pepper, nutmeg |
| Rosemary, tarragon or dill to taste (whichever I have on hand) | ||
| 1 | Bay leaf | |
| 1 | cn | Skim or regular evaporated milk (depending on how rich you want to make it) |
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