- 6 medium potatoes, peeled sliced
- 2 carrots, diced
- 6 stalks celery, diced
- 2 quarts water
- 1 chopped onion
- 6 tbs butter
- 6 tbs all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1-1/2 cups milk
- Cook potatoes, carrots and celery in water for 20 minutes
- Drain vegetables reserving the liquid
- Saute onions in butter till soft
- Stir in flour, salt and pepper; gradually add milk
- Gently stir in cooked vegatables
- Add 1 cup of reserved liquid until soup has desired constistency----Makes 2-1/2 quarts
