Potato Soup

By ghinman

Ingredients

• 6 med. potatoes, peeled and sliced
• 2 carrots, diced
• 6 celery stalks, diced
• 2 qts. water
• 1 onion, chopped
• 6 Tbs. butter or margarine
• 6 Tbs. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups milk

Preparation

Step 1

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistancy. Makes 8 servings.