Cream of Potato Soup

Cold rainy days are great days for staying inside and enjoying a bowl of homemade soup.  Which is what we did today.  In the mood for something a little different from my usual homemade soup, I dug out our church cookbook and tried my hand at cream of potato soup.  Yum!  It was a hit with my six year old, which is great because I can put it in a thermos and sneak some vegetables into his school lunch.

- 6 cups chicken broth (or Oxo cubes)
- 1 1/2 cups chopped onion
- 3 cups chopped potatoes
- 3 cups chopped carrots
- 1/4 cup parsley
- 1 to 2 tsp dill weed
- 1/2 cup margarine
- 1/2 cup flour
- 1 tsp salt
- pepper to taste
- 4 cups milk
- 6 tbsp cheez whiz or 6 cheese slices
- 1 1/2 cups cooked chopped ham or sausage

Combine broth, onions, potatoes, carrots, parsley and dill weed in a large pot.  Bring to a boil and simmer until veggies are tender.  In a saucepan, melt margarine, blend in flour, salt and pepper.  Add milk all at once, cooking until thickened, stirring constantly.  Stir in cheese until melted.  Add to broth and veggies; mix well.  Add meat.  Cook until heated through.