Creamy Potato Soup
Patti Walker

6 cups potatoes, diced
2 cups carrots, shredded
5 cups water
5 tsp. instant chicken bouillon
2 ½ tsp. onion salt
½ cup butter
2 Tbsp. flour
1 cup cream

Mix potatoes, carrots, water, bouillon and onion salt; cook until potatoes are tender. Melt butter and add flour. Stir until smooth. Add to soup and cook until thick and bubbly. Add cream. Heat through and serve.