1. Heat water to boiling in a wide 5-quart pan; add potatoes. 2. Reduce heat; cover and simmer for 5 minutes. 3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. 4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. 5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. 6. Cook, stirring until soup slightly thickened (about 5 minutes) 7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
