Creamy Vegetable Soup

Makes 8 servings

INGREDIENTS:

1 large carrot
4 large potatoes
1-2 medium onions
2 tablesppon butter or margarine
6 cloves garlic, minced
2 bay leaves
1/4 teaspoon thyme
5 cups chicken broth
4 cups millk (cow or goat)
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

1. Peel the carrot, potatoes, an onion and chop them into small cubes.
2. Melt butter or margarine in a heavy saucepan over low heat.
3. Saute carrots, onions, potatoes, garlic, bay leaf, and thyme in the butter for 1 minute.
4. Stir in 1 cup chicken broth and cook, covered, until liquid has mostly evaporated, about 15 minutes.
5. Stir in remaining 4 cups chicken broth and milk.
   
6. Cook uncovered over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
7. Stir in salt and pepper.

Note: Because of the large quantity of potatoes in this soup, it's hearty enough to be a main dish. I serve this with some homemade bread and a salad.