1/4 c. butter
1 med. carrot, chopped fine
3 carrots, diced
3 c. diced potatoes
3 c. boiling water
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 tsp. celery salt
1 (12 oz.) can evaporated milk
2 chicken bouillon cubes
2/3 c. water
1 tbsp. flour

Saute onion in butter; add potatoes, carrots, bouillon cubes dissolved in boiling water; add seasonings. Simmer 15 to 20 minutes until carrots and potatoes are tender. Add milk, then flour blended with water, stirring until smooth, then heat to serving temperature.