Potato Soup

• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1/2 c. finely grated carrots
• 1 c. thinly sliced celery
• 3 c. cubed potatoes
• 2 Tbsp. snipped parsley
• 1 (10 1/2 oz.) can condensed chicken broth
• dash of dill weed
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. chopped pimento
• 3 1/2 c. milk
• 1/4 c. flour
• 1/2 c. cold milk

1. Heat butter in 3-quart saucepan and saute onion until tender, about 5 minutes.
2. Add carrots, celery, potatoes, parsley, chicken broth, dill weed, salt and pepper.
3. Cover and simmer until vegetables are tender, about 15 minutes.
4. Reduce heat.
5. Add pimento and 3 1/2 cups milk.
6. Heat soup until milk is scalded only; do not boil.
7. Blend flour with cold milk and add it to the soup, stirring constantly.
8. Cook until soup starts to simmer and is slightly thickened.
9. Makes 2 quarts.

butter, onion, carrots, celery, potatoes, parsley, condensed chicken broth, dill, salt, pepper, pimento, milk, flour, cold milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544062 (may not work)