Potato Carrot Soup

Submitted By: Susan Steinick
Prep. Time: 0:35
Serves: 6-8

1/2 med. onion - chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk - low fat okay

-Sauté the onions in butter until onions are clear but not brown.
-Add water, bouillon, bay leaf, celery salt, salt, potatoes, and carrots to pot.
-Simmer until potatoes and carrots are tender.
-Combine water and flour; add to pot.
-Add milk.
-Simmer for 10 minutes. Don't let it boil, or it will curdle ( this won't ruin the flavor, but it doesn't look as good).

Notes: This is a recipe I got out of a weekly cookbook that a gas station gave out years ago. It smells wonderful.  I can hardly wait for it to finish cooking!

Make It A Meal: Serve with Cheddar Biscuits like Red Lobster's®

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