Potato Soup

Makes 6-8 servings

ingredients

4 c. cubed, peeled potatoes
1 (10 1/2 oz.) can condensed chicken broth
1 c. thinly sliced celery
1/2 c. chopped carrot
2 tbls. parsley
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
dash of dillweed
3 1/2 c. milk
3 tbls. flour
1.2 c. milk
3 tbls. butter or margarine
bacon, chopped (optional)

directions

In a 3 quart saucepan,combine potato, broth, chopped vegetable and seasonings. Bring to a boil; reduce heat. Cover and simmer until vegetables are tender (15-20 minutes). Add 4 1/2 cups milk, heat just until milk is hot. Blend flour with 1/2 c. cold milk; stir into soup. Cook, stirring constantly until thickened and bubbly. Add butter.

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