Cream of Carrot-Cheddar Soup

2 Tbsp butter
1/2 cup finely chopped onion
1 lb carrots (8-10), shredded
1 lb potatoes (3-5), shredded
6 cups chicken broth
1/2 tsp dried thyme
1 bay leaf
1/8 tsp Tabasco sauce (or more to taste)
1/2 tsp sugar
salt (about 1 tsp) and pepper to taste
1 1/2 cup milk (may use part cream)
1-2 cups cheddar cheese, shredded
Parsley

1. Saute butter and onion in large kettle.
2. Add carrots, potatoes, chicken broth, thyme, bay leaf, Tabasco sauce, sugar, salt and pepper and simmer until vegetables are tender.
3. Add milk and cheese, stirring until cheese is melted.
4. Discard bay leaf. Serve hot with parsley sprinkled over.

Try #1 - June 18, 2011
This was delicious! I must admit I was skeptical - the carrots and potatoes looked really gross cooking by themselves before I added the milk and cheese. But once the milk and cheese were in, it magically transformed into delicious looking (and tasting) soup! William gobbled it up. I enjoyed the parsley garnish as well. I'll definitely make this again - the only con was the time and muscle it took to shred all the carrots and potatoes! A food processor would definitely be helpful for this meal. :)

Source: More-With-Less