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Cream of Potato Soup

3 tbsp. margarine
1 c. chopped onion
3 c. peeled, diced potatoes
3/4 c. chopped celery
3/4 c. grated carrot
2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
3 c. milk
1/2 tsp. parsley flakes


Melt margarine in large saucepan or Dutch oven. Add onion and cook until soft. Add potatoes, celery, carrot, salt, pepper and broth. Simmer until all vegetables are tender, about 15 minutes. Add milk and parsley flakes. Heat just to boiling, but do not boil.


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