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 vegetable.
Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Originally Submitted
11/29/2008
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