Creamy Vegetable Soup - cooking recipe

Ingredients

1 stick butter
1/2 c. flour
1 (8 3/4 oz.) can chicken broth or water from cooked vegetables or homemade chicken stock
2 c. cooked vegetables, such as carrots, celery, peas and potatoes
1 pt. half and half
salt
pepper
dash of nutmeg

Preparation

Melt butter in large pot.
Mix over low heat the flour and butter; add stock.
Cook slowly, stirring constantly, until desired consistency.
Add cooked vegetables which have been slightly mashed, leaving chunks.
Add half and half.
Heat.
Add salt and pepper to taste and a dash of nutmeg.
Serve hot or cold. Serves 4.