Saute in  large kettle:
2 T butter or coconut oil
1/2 c. finely chopped onion

Add and simmer until vegetables are tender.
1 lb. carrots (8-10) shredded
1 lb. potatoes (3-5) shredded
6 c. chicken broth
1/2 t. dried thyme
1 bay leaf
1/8 t Tabasco sauce (or more to taste)
1/2 t. worcestershire sauce
1/2 t. sugar
salt and pepper to taste

Add, stirring until cheese is melted;
1 1/2 c. milk
1-2 c. cheddar cheese, shredded

Discard bay leaf. Serve hot with parsley sprinkled over.

from the More with Less cookbook