4 c. diced potatoes
1/2 c. chopped onion
1/2 c. chopped celery
1 c. diced carrots
1 tsp. salt
1/4 tsp. pepper
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
1/2 c. flour

In large kettle, combine potatoes, onion, carrots, celery, salt, pepper, bouillon cubes. Add enough water to cover vegetables; cook until vegetables are tender, about 15 minutes. Do not drain. Scald milk. Remove 1 1/2 cups of milk and add butter and flour, stirring with whisk. Add remaining milk to soup and then add thickened mixture. Stir until blended. Simmer on low heat for 1/2 hour.