Melanie Liddiard Soup Recipe

Potato and Carrot Creamy Soup

15 small red potatoes, scrubbed and quartered

12 small carrots, peeled and cut 1/2" thick

1 small onion

2 Tbs chicken bouillon

6 c water (about)

6 Tbs butter

6 Tbs flour

5 c milk

3 Tbs parsley

salt and pepper

garlic salt, optional

Fill pot just enough to boil potato and carrots and onions (about 6 c water), along with 2 Tbs chicken bouillon. When vegetables nearly tender,

melt 6 Tbs butter in separate pot. Add 6 Tbs flour. When mixed, add 5 C milk and 3 Tbs parsley, and salt pepper, to taste. Cook until thick and bubbly.

Add to chicken stock.