Ingredients
6 cups chicken broth
6 medium potatoes, peeled and shredded
2 medium carrots, shredded
4 celery ribs, diced
1 large onion, chopped
1 large green pepper, diced
1 large red bell pepper, diced
1 small sweet yellow pepper, diced
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup water
4 cups 2% milk
Directions
In a Dutch oven or soup kettle, combine the broth, potatoes, carrots, celery and onion; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the peppers; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
In a bowl, combine the flour, salt, Italian seasoning, pepper and water until blended. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Reduce heat. Stir in milk; heat through (do not boil).