Favorite Potato Soup

2 T. butter
1/2 c. finely-chopped carrots
1 c. thinly-sliced celery
3 c. cubed potatoes
2 T. snipped parsley, fresh or dried
1 (10 1/2 oz.) can condensed chicken broth
1/2 c. finely-chopped onion
3/4 tsp. salt
1/8 tsp. pepper
Dash of dill weed
1 T. chopped pimento
3 1/2 c. milk
1/2 c. fried bacon, broken up
1 sm. can Carnation milk

In a 3-quart saucepan, heat butter and milk and sauté onion until tender. Add carrots, celery, potatoes, parsley, chicken broth, dill weed, salt and pepper; cover and simmer until vegetables are tender, or about 15 minutes. Reduce heat and add pimento and 3 1/2 cups of milk. Heat the soup until the milk is scalded only. Do not boil.

Note: You may use 1 1/2 tablespoons chicken bouillon in 1 1/2 cups of water, instead of the broth, for the same results.

Mrs. Hiladore Osowski