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Cream of Potato Soup

1 1/2 c. chicken broth
1/2 c. chopped onion
1 c. diced potatoes
1 sliced carrot
1 sm. zucchini, sliced
2 tbsp. margarine
2 tbsp. flour
1/4 tsp. salt
Dash pepper
1 c. milk

Combine broth, onions, potatoes and carrots in stew pot; bring to a boil. Reduce heat and simmer for 20 minutes. Add zucchini during last 5 minutes. When vegetables are tender, remove half to a bowl and lightly mash with potato masher. In same pan, melt butter. Stir in flour, salt and pepper. Add milk all at once. Add bowl of mashed potato mixture. Cook and stir until thickened and bubbly. Season with salt and pepper to taste.

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