4 c. peeled, diced potatoes
1/2 c. chopped onion
1 c. grated carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
1/2 c. flour

In large pan, combine potatoes, onion, carrots, salt and pepper, parsley flakes, and bouillon cubes. Cook until tender. DO NOT DRAIN. Scald milk. Remove 1 1/2 cups milk and add butter and flour to hot milk. Add the other hot milk to undrained vegetables, then stir in thickened milk mixture. Stir on low heat.

Makes 8-10 servings.