Potato Soup - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/2 c. chopped onion
1/2 c. finely grated carrots
1 c. thinly sliced celery
3 c. cubed potatoes
2 Tbsp. snipped parsley
1 (10 1/2 oz.) can condensed chicken broth
dash of dill weed
3/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. chopped pimento
3 1/2 c. milk
1/4 c. flour
1/2 c. cold milk

Preparation

Heat butter in 3-quart saucepan and saute onion until tender, about 5 minutes.
Add carrots, celery, potatoes, parsley, chicken broth, dill weed, salt and pepper.
Cover and simmer until vegetables are tender, about 15 minutes.
Reduce heat.
Add pimento and 3 1/2 cups milk.
Heat soup until milk is scalded only; do not boil.
Blend flour with cold milk and add it to the soup, stirring constantly.
Cook until soup starts to simmer and is slightly thickened.
Makes 2 quarts.