4 c. peeled diced potatoes
1/2 c. finely chopped onion
1 c. grated carrot
1 tsp. salty
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 kettle combine potatoes, onion, carrot, salt, pepper, parsley and bouillon. Add enough water to just cover vegetables. Cook until vegetables are tender, about 15 minutes. Do not drain.

Scald milk. Remove 1 1/2 cup milk and add butter and flour to hot milk, stir with wire whisk. Add remaining hot milk to vegetables and then the thickened milk mixture. Stir until blended. Simmer 15 minutes on low. 8 to 10 servings.