Cream of Carrot Soup

Sauté 5 cups chopped carrots, 1 cup chopped potato, 1 cup chopped onion in ½ stick of butter for 10 minutes. Cook covered with a buttered round of waxed paper and lid over moderate heat for 10 minutes. Add 4 cups chicken broth, 1 bay leaf, salt and pepper to taste. Simmer the soup, covered for 45 minutes or until vegetables are very tender. Puree mixture in 2 batches in a blender and return to saucepan. Stir in 2 cups milk and heat soup. Season with salt and pepper to taste.