1/4 c. butter
2 chicken bouillon cubes
3 c. diced raw potatoes
1 tsp. celery salt (or to taste)
1 1/3 c. evaporated milk
1 tbsp. flour
1 med. onion, chopped
3 c. boiling water
3 carrots, diced
1/4 tsp. pepper
1 bay leaf
salt, if needed, to taste
2/3 c. water

Melt butter in large saucepan; add onion and saute until browned.

Dissolve bouillon cubes in (3 cups) of boiling water. Add to the onions along with the potatoes and carrots.

Add bay leaf, salt, celery salt and pepper to taste (more salt may not be needed, depending on how salty your brand of bouillon cubes are).

Simmer over low heat until potatoes are tender. Stir in evaporated milk.

Blend 2/3 cup water with flour; stir into soup. Heat and stir until slightly thickened.

Serves 5 or 6.