6 tbsp. butter
6 tbsp. flour
1 med. onion, chopped
2 cans chicken broth
3 potatoes, cubed
2 carrots, grated
2 ribs celery, chopped
1/2 green pepper, diced
1 clove garlic, minced
2 tbsp. parsley
1 pt. half & half
Salt & pepper to taste

Melt butter in large pot. Add chopped onion and garlic; saute until onion is clear. Add flour to make roux. Gradually add chicken broth, whisk until smooth. Add all vegetables and seasonings. Simmer until potatoes are tender, about 30-40 minutes. Remove from heat, let cool slightly, then add half & half. Reheat and serve. Can be topped with crumbled bacon.