Potato Soup - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
4 c. potatoes, diced
2 Tbsp. parsley
10 1/2 oz. can condensed chicken broth
3/4 tsp. salt
1/8 tsp. pepper
3 1/2 c. milk
1/4 c. flour
1/2 c. milk

Preparation

Heat butter in a 3-quart saucepan. Saut onions until tender (low heat) about 5 minutes. Add vegetables, broth, salt and pepper. Cover and simmer until the vegetables are tender but not over cooked. Reduce heat. Add the 3 1/2 cups milk. Heat the soup until the milk is hot (do not boil). Blend flour with 1/2 cup cold milk and add slowly to soup, stirring constantly. Cook very slowly until soup is bubbly and slightly thickened. Do not boil.