1 washed lg. white potato
2 washed med. carrots
1 sliced, peeled med. onion
1/2 minced peeled clove of garlic
1 c. canned chicken broth, undiluted
3/4 tsp. salt
2 tbsp. butter, butter, or salad oil
2 tbsp. flour
1/8 tsp. pepper
1 1/2 c. milk or 3/4 c. evaporated milk and 3/4 c. water

Cut potato and carrots in thin crosswise slices without peeling. Cook, covered, with onion, garlic, chicken broth, and 1/2 teaspoon of salt for 10 minutes or until tender. Remove and press through sieve. melt butter in top of double boiler. Blend in flour, 1/4 teaspoon salt, and pepper. Then stir in milk gradually and cook over boiling water until thickened, while stirring. Stir in carrot mixture. Heat. Serves 4.