Potato Soup - cooking recipe

Ingredients

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

Preparation

In 3-quart saucepan, combine first 9 ingredients.
Bring to boiling; reduce heat.
Cover and simmer until vegetables are tender, about 15 to 20 minutes.
Add 3 1/2 cups milk and the pimento.
Heat soup just until milk is hot.
Blend flour with 1/2 cup milk; stir into soup.
Cook, stirring constantly, until thickened and bubbly.
Add butter or margarine.
Makes 6 to 8 servings.