Prince Edward Island Potato Soup

Servings: 8
Ingredients:

1/4 c  Butter
1 lg Onion, diced
4 md P.E.I. Potatoes, diced
6 x  Carrots, diced
3 c  Water
2 x  Chicken OXO Cubes
Freshly Ground Pepper
3 tb All Purpose Flour
3 c  Milk
1/4 c  Dried Parsley
1 ts Dried Thyme

1) In a large stock pot melt butter, add onion and cook over medium
heat
until onion is transparent. While onion cooks, place diced
potatoes,
carrots, water and OXO cubes in another large stock pot and bring
to
a boil. Cook until tender, about 10 minutes. Season with pepper to
taste.

2) When vegetables are cooked, add flour to onion to make a paste. Add
milk gradually: Mix well and heat over low until warm. Add
vegetables
and liquid. Stir thoroughly and heat for 5 to 10 minutes, over
medium
heat, stirring occasionally until mixture thickens slightly. Add
parsley and thyme. Heat thoroughly and serve.

Note: Water and OXO cubes may be replaced with 3 cups of chicken
stock.

Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY
315-786-1120