- Sauté green onions in the 1/4 cup water until tender in a large stock pot. Add potatoes, celery, carrots, 1 tsp salt and 2 cups water. Cover and simmer 20 to 25 minutes. (Add peas when you have about 5 min left)
- Meanwhile, in a sauce pan, melt butter and flour until bubbly. Slowly add skim milk, bouillon, salt, and pepper. Stir until thickens. Add this mixture to the vegetables. Stir until heated all the way through. Serves 4-6.