Carrot Soup

2 T. Butter
5 Medium Carrots
1 Medium yellow Onion
2 Large potatoes
4 cups of Chicken Broth
½ cup of whole milk or half and half
¼ tsp of basil
¼ tsp of nutmeg
salt and pepper to taste

sauté onion in butter, then add sliced carrots…cook for about five minutes
peel and cube potatoes - add to vegetables. Add chicken broth and cook over medium heat for about 30 minutes. Add spices. Puree in blender.