1/2 c. butter
1 sm. onion, chopped
4 chicken bouillon cubes
6 c. boiling water
3 c. diced raw potatoes
6 diced carrots
2 tsp. salt
1/2 tsp. pepper
2 tsp. celery salt
2 2/3 c. evaporated milk
1 1/2 c. water
2 tbsp. flour
1/4 cup chopped fresh parsley

Saute onion in the melted butter in a large saucepan. Add bouillon cubes to boiling water and dissolve; add to onion along with potatoes and carrots.

Note: This recipe was originally written with the smaller, square bouillon cubes in mind. These days, bouillon cubes are double the size sometimes, and so you may want to only add 1-2 cubes at first, then taste and add more if needed.

Taste and add seasoning if required; simmer until potatoes are tender.

Mix together evaporated milk and water. Reserve 1 cup and stir the rest into the soup. Blend flour into the 1 cup of reserved milk and then stir into soup.

Continue heating and stir until thickened.

Serves 10-12.