Potato Soup
Ingredients

4 cups cubed, peeled, potatoes
1 large tin condensed chicken broth
1 cup thinly sliced celery
1/2 cup chopped carrot
1/2 cup chopped onion
2 tbsp snipped parsley
11/2 tsp salt
1/8 tsp pepper
Dash dillweed
1 tbsp chopped pimento
31/2 cups milk
3 tbsp plain flour
1/2 cup milk
2 tbsp butter or margarine.

In a large pan combine first nine ingredients. Bring to the boil, reduce heat.

Cover and simmer till the vegetables are tender, about 15 to 20 minutes. Add pimento and 31/2 cups milk. Heat the soup just till the milk is hot. Blend flour with the 1/2 cup milk; stir into the soup. Cook, stirring constantly, until thickened and bubbly. Add butter or margarine.

Makes 6 to 8 servings.