4 c. peeled and diced potatoes
1/2 c. finely chopped onion
1 c. grated carrot
1 tbsp. dried parsley flakes
1/4 tsp. pepper
4 chicken bouillon cubes
4 tbsp. butter
1 tsp. salt
6 c. scalded milk
1/2 c. flour

Combine potatoes, onions, carrot, salt, pepper, parsley flakes, and bouillon. Add enough water to cover vegetables, cook until tender, 15-20 minutes. Do not drain.

Scald milk until tiny bubbles form around the edges. Remove 1 1/2 cups milk and add butter and flour to hot milk, stirring with a wire whisk. Add rest of hot milk to potatoes, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes on low heat and serve.