4 cups of diced potatoes
½ cup finely chopped onion
1cup grated carrots
1 tsp. salt, ¼ tsp. pepper, 1 tbsp. Dried parsley flakes
4 chicken boullion cubes
6 cups scalded milk, 4tbsp. Butter, ½ cup flour
In large kettle combine first five ingredients. Add enough water to just cover the vegetables. Cook until tender 15-20 minutes. DO NOT DRAIN! Scald milk. Remove 1 ½ cups of milk and add butter and flour to this 1 ½ cups of milk. Stir well. Add remaining hot milk to undrained vegetables then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes on low heat.
