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Potato Soup

6 medium potatoes peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
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 vegetables.

Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Yield: 8-10 servings a(about 2-1/2 quarts).

- Tina