- 32 ounces chicken broth
- 6 potatoes
- 1 large onion
- 6 stalks celery
- 4 carrots
- 1/2 cup flour
- 1 cup milk
- 3-4 hard boiled eggs
- Cube potatoes, chop celery and onion and slice carrots into rounds and place into a large pot with chicken broth.
- Boil until tender.
- Mix the flour and milk.
- Add to the soup.
- Heat through.
- Finely chop the eggs and stir into the soup.
My name is Kathryn. I live in suburban Cleveland. I have 2 cats, who are my kids. I work in early childhood education, specializing in infants at a local childcare center. I’ve also worked with preschoolers and school aged kids there. I used to be an ESL teacher in South Korea.
I love to bake. My coworkers get to be my taste testers. I enjoy coloring, and I even participate in a coloring Meet Up group. I’m a fan of all kinds of music, but country is my favorite. I started taking a tap class at a local dance studio. Ginger Rogers, I’m not. But I’m holding my own after *mumble years* away from it.
My kitties, Gidgette and Ivory, are my favorite models for my photography. I play around with photo editors to create what I call “Works of Art”. I’m not very good at it, but I do it anyway.
Please visit me at Mighty Kool Kat. You can find my links to social media there.