Potato Soup

By smclane

Ingredients

• 4 cups cubed, peeled potatoes
• 1 10-1/2 ounce can condensed chicken broth
• 1 cup thinly sliced celery
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 2 tablespoons snipped parsley
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• Dash dillweed
• 1 tablespoon chopped canned pimiento (optional)
• 3-1/2 cups milk
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 2 tablespoons butter or margarine

Details

Servings 6

Preparation

Step 1

In 3-quart saucepan combine first 9 ingredients. Bring to boiling; reduce heat. Cover and simmer till vegetables are tender, about 15 to 20 minutes. Add pimiento and the 3 1/2 cups milk. Heat soup just till milk is hot. Blend flour with the 1/2 cup milk; stir into soup. Cook, stirring constantly, till thickened and bubbly. Add butter or margarine.