In our never ending quest to please our children, we tried dozens of tater soups and Kate deemed this one the best!
1/2 Stick Butter
20 Baby carrots
5 medium Potato(s), cubed
1 large Onion(s), diced
1/4 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon White pepper
4 cup(s) Chicken stock
Slice carrots into thick coins.
In large pan, melt butter and brown carrots, onion, potatoes and spices. About 10 minutes.
Add chicken stock making sure to scrape up any bits on the bottom of the pan.
Bring to boil and cook for 10-15 minutes, until potato and carrot is tender.
Remove 1/2 the solids by using a slotted spoon and place into blender.
Add 1 cup of chicken stock and puree.
Add this back to the pot and heat and serve.