Potato Soup Recipe

Ingredients:
1. 6 medium potatoes, peeled and sliced 
2. 2 carrots, chopped
3. 6 celery ribs, chopped
4. 8 cups water
5. 1 onion, chopped
6. 6 tablespoons butter, cubed
7. 6 tablespoons all-purpose flour
8. 1 teaspoon salt
9. 1/2 teaspoon pepper
10. 1-1/2 cups 2% milk

Directions:
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 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).