6    Potatoes, medium; peeled and
-sliced.
2    Carrots, diced
6    Celery stalks, diced
2 qt -water
1    Onion, chopped
6 tb Butter
6 tb Flour
Salt and pepper to taste
1 1/2 c  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 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.