3 c. sm. cut potatoes
1/2 c. thinly sliced celery
1/4 c. chopped onion (or 1 tbsp. instant chopped onion)
1/2 c. carrot curls (use potato peeler for this)
1 tsp. parsley flakes
1 chicken bouillon cube (or 1 tsp. instant bouillon)

Add 2 cups water; cook until tender.

Mix 1 1/2 cups milk with 2 tablespoons flour and add to soup.