6 medium potatoes, peeled and sliced
2 carrots, diced
6 stalks celery, diced
2 quarts water
1 onion, chopped
6 tablespoons butter
6 tablespoons flour
salt and pepper to taste
1 1/2 cups milk
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, sauté onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Yield: about 2-1/2 quarts.
Servings: 8
