Potato Soup - cooking recipe

Ingredients

6 to 8 potatoes, peeled and quartered
2 to 3 Tbsp. butter
2 small carrots, diced or shredded
1/4 c. finely chopped onion
2 Tbsp. flour
1 qt. milk
2 Tbsp. finely chopped parsley
1 Tbsp. salt
1/2 tsp. seasoned salt
1/4 tsp. Accent
1/4 tsp. red pepper
1 chicken bouillon cube

Preparation

Cook potatoes in boiling salted water until tender.
Melt butter in 3-quart kettle until golden brown.
Add carrots and onions.
Cover and cook until tender.
Remove from heat.
Blend in flour.
Stir in milk.
Add half of potatoes, mash rest of them and add with remaining ingredients.
Heat until steaming hot.