Creamy Potato Soup

3 Tbsp. butter
1 onion, diced
4 large potatoes, cubed
3 Tbsp. parsley, chopped
3 stalks celery and leaves, chopped
2 large carrots, chopped or grated
2 tsp. salt
¼ tsp. paprika
1 ½ cups boiling water
White sauce
Sauté onion in butter until tender. Add remaining ingredients except white sauce and cook until vegetables are tender. Add white sauce and stir until blended.
White Sauce: 4 cups milk, 2 Tbsp. flour, 1 tsp. salt, 4 Tbsp. butter, 2 chicken bouillon cubes, ¼ tsp. pepper. Mix ½ cup milk with flour. Heat remaining milk to boiling. Add flour mixture and stir constantly until thickened. Add remaining ingredients and stir until bouillon cubes are dissolved.

Coleman Recipe Book 2006,
Submitted by Gina