Potato Soup - cooking recipe

Ingredients

4 c. cubed, peeled potatoes
1 (10 1/2 oz.) can 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
3 1/2 c. milk
3 Tbsp. flour
1/2 c. milk
2 Tbsp. butter or margarine

Preparation

In a 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; heat soup just until milk is hot.
Blend flour with the 1/2 cup of milk. Stir into soup.
Cook, stirring constantly until thick and bubbly. Add butter or oleo.
Very good.