Carrot/Potato Soup Recipe

• 3 Tbsp. (approx) butter or possibly extra virgin olive oil
• 2 x Shallots, minced (up to 3)
• 1 lrg White onion, minced
• 2 x Idaho potatoes, peeled and diced
• 1/2 lb Carrots, peeled and sliced (up to 1)
• 2 x Knorr's chicken boullion cubes (up to 3)
• 1 dsh Each: Salt, white pepper, nutmeg Rosemary, tarragon or possibly dill to taste (whichever I have on hand)
• 1 x Bay leaf
• 1 can Skim or possibly regular evaporated lowfat milk (depending on how rich you want to make it)

Directions