6 c. chicken broth
6 medium potatoes, peeled and shredded
4 medium carrots, shredded
4 celery, diced
1 large onion, chopped
1 large green pepper, diced
1 small sweet red pepper, diced
1 small sweet yellow pepper, diced
1/2 c. flour
1 1/2 tsp. salt
1 tsp. Italian seasoning
1/2 tsp. pepper
1 c. water
4 c. 2% milk

In soup kettle, combine the broth, potatoes, carrots, celery and onion; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the peppers; return to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until tender.

In a bowl, combine the flour, salt, seasoning, pepper and water until blended. Stir into soup mixture. Bring to a boil. Cook and stir for 2 minutes until thickened. Reduce heat. Stir in milk; heat through. Do not boil.

For something different, you can add cooked chicken, cubed.