1/4 c. butter
1 med. onion, chopped
3 c. diced raw potatoes
3 carrots, peeled and diced
2 chicken bouillon cubes
3 c. boiling water
1 tsp. salt
1/4 tsp. pepper
1 tsp. celery salt
1 bay leaf
1 1/3 c. evaporated milk
2/3 c. water
1 tbsp. flour

Saute onion in butter until lightly browned Add potatoes and carrots. To the chicken bouillon cubes dissolved in boiling water add salt and pepper, celery salt and bay leaf. Simmer for 20 minutes or more until potatoes are soft. Add evaporated milk. Then flour blended with the 2/3 cup of water. Stir until smooth and heat to serving temperature. Serves 6.