Directions1. Boil potatoes five minutes. Discard water.
2. Saute onion, celery and garlic five minutes in butter.
3. Add flour and peppers, salts, bay leaves, bouillon cubes and parsley. Stir constantly till flour dissolves.
4. Add can of chicken broth, bring to boil about 10 minutes.
5. Add potatoes and carrots. Add milk, then simmer on low heat till thick and creamy about 30 minutes.
Yield: 8 servings