White Bean And Carrot Soup

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2 large russet potatoes, peeled and chopped

6 cups vegetable or chicken broth

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1 can (19 ounces) small white beans, rinsed and drained

2 carrots, chopped

1/2 cup milk

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon ground white pepper

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