Hrarty 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 teaspoons 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, saute onion in butter until soft. Stir in flour, salt and pepper: gradually add milk,
stirring constantly until thinckened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is of desired consistency.
Yeild: 8-10 servings (about 2-1/2 quarts.
This is from Taste of Home several years ago. You can add crumbled bacon and cheese or other toppings.
It is a good soup that you can make the consistency you like by adding the liquid at the end.