Potato Soup - cooking recipe

Ingredients

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

Preparation

Heat butter in a 3-quart saucepan and saute the onion until tender, about 5 minutes.
Add carrots, celery, potatoes, parsley, chicken broth, salt and pepper.
Cover and simmer until the vegetables are tender, about 15 minutes.
Reduce heat, add pimiento and 3 1/2 cups milk.
Heat the soup until the milk is scalded only (it should not boil).
Blend flour with 1/2 cup milk and add it, stirring constantly, into the soup.
Cook until soup is bubbly and slightly thickened.
Enjoy.