Cream Of Potato Soup - cooking recipe

Ingredients

6 c. cubed, peeled, red potatoes
2 c. water
1 c. sliced celery
1 c. scraped and thinly sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. all-purpose flour

Preparation

Combine 1st 9 ingredients in a Dutch oven.
Bring to boil, cover, reduce heat and simmer 7 to 8 minutes or until vegetables are tender.
Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup.
Add remaining 2 3/4 cups milk. Cook over medium heat until soup is thickened.
Makes 9 cups.