5 small potatoes, peeled and halved
1 teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons butter
6 cups green onions, cut into 3 inch lengths
12 baby carrots
1 ½ pounds fresh green beans, cut into 1-inch lengths
2 cups fresh shelled green peas
2 cups half-and-half
3 tablespoons all-purpose flour
Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.