6 tbsp. butter
2 med. carrots, diced
1/2 c. chopped onions
4 tbsp. flour
2 qts. milk
2 chicken bouillon cubes
12 med. potatoes, peeled, cooked & diced
4 tbsp. chopped parsley
2 tsp. salt
1 tsp. seasoned salt
3 strips bacon (opt.)

Melt butter in large saucepan. Add carrots and onion; cook until tender. Blend in flour; cook until bubbly, gradually stirring in milk and bouillon cubes. When slightly thickened, add half of the potatoes. Mash remaining potatoes and add along with parsley and seasonings. Add cooked and crumbled bacon if desired. Serve steaming hot with pat of butter.