2 c. water
4 to 6 sm. thin skinned potatoes, peeled and halved
1/2 tsp. salt
1/8 tsp. white pepper
2 tbsp. butter
6 sm. boiling onions, or 6 green onions
12 fresh baby carrots or 1 pkg. (8 oz.) frozen baby carrots
1/2 lb. fresh green beans
2 c. tiny peas
2 c. half and half
3 tbsp. flour

Heat water to boiling in a wide 5 quart pot; add potatoes. Reduce heat; cover and simmer 5 minutes. Add salt, pepper, butter, onions, carrots and green beans. Simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.

In small bowl, stir together cream and flour until smooth. Stir into simmering vegetables. Cook stirring constantly until soup is slightly thickened (about 5 minutes).

Serves 5.