potato soup

By Jody

Ingredients

• 4 medium potatoes, peeled and sliced
• 2 carrots, chopped
• 3 celery ribs, chopped
• 8 cups water
• 1 onion, chopped
• 5 tablespoons butter, cubed
• 5 tablespoons all-purpose flour
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups 2% milk

Preparation

Step 1

In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.
In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 2 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).