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.