Potato Soup

In a large stock pot melt the margarine, add the onions and cook over medium heat until the onions are translucent.

While the onions are cooking, place the diced potatoes, carrots, water and chicken stock granules in another stock pot and bring to the boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.

Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.