1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme leaves - Do NOT use ground thyme
2 bay leaves
1/8 teaspoon white pepper
5 cups chicken broth
1 pound baby carrots, cut each in thirds
2 medium potatoes, chunked

WARNING: Remove bay leaves before blending with immersion blender.

Gently sauté onion, garlic, thyme, bay leaf & pepper in butter/olive oil for 5 minutes.

Add remaining ingredients. Cover pot & simmer until carrots are al dente.

Remove bay leaves. Use an immersion blender to blend until smooth.

Freezes good.