Potato Soup - cooking recipe

Ingredients

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

Preparation

In 3
quart
saucepan,\tcook onion in margarine about 5 minutes
or
until\ttender.
Add
potatoes,
celery,
carrots, parsley, chicken
broth,
salt
and
pepper.
Cover and simmer about 15 minutes or until vegetables are tender.
Reduce heat; add 3 1/2 cups milk and pimento.
Heat the soup until the milk is hot. (It
should not boil.) Blend flour with 1/2 cup milk; add to soup, stirring constantly.\tCook until soup is slightly thickened and bubbly.
Makes 6 servings.