Potatoes peeled and halved or 6 green onions (including tops), cut into 8 cm lengths half lb. cut into 3 cm lengths Heat water to boiling in a wide 5 litre pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1- two third cup May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.