Potato Soup

Ingredients:

• 1/2 - 1 stick butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 T. flour
• 8 medium potatoes, diced into 1/2-inch cubes (or thawed diced hash browns)
• 4 c. warmed milk
• 2 chicken bouillon cubes dissolved in 1/2 c. milk in microwave
• 1 c. half and half
• 2 t. salt
• 1 t. pepper

Directions:
Melt butter and saute onion, carrots, and celery for 6 minutes. Add flour and cook for 2 more minutes. Add potatoes, milk and bouillon cube mixture. Cook over medium heat, stirring constantly for 20 minutes after mixture gently boils. Turn down heat a little once mixture starts to boil. Potatoes should be soft but not mushy. Remove from heat and add half and half, salt, and pepper.