1/2 c. butter
1 sm. onion, chopped
4 chicken bouillon cubes
4 c. boiling water
6 diced carrots
4 diced potatoes
2 tsp. salt
1/2 tsp. pepper
2 tsp. celery salt
1 1/2 c. evaporated milk
1 c. milk
2 tbsp. flour

Melt butter in a large saucepan. Add onion and saute until soft. Dissolve bouillon cubes in boiling water and add to onion along with the potatoes and carrots. Add salt and pepper and simmer until potatoes are tender. Mix together evaporated milk and milk. Reserve 1 cup and stir rest into the soup. Blend flour into the 1 cup of reserved milk and stir into soup. Continue heating and stir until thickened. Serves 10-12.