Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Potatoes, peeled & sliced |
| 2 \N | Carrots, diced |
| 6 \N | Celery stalks, diced |
| 2 quarts | Water |
| 1 \N | Onion, chopped |
| 6 tablespoons | Butter or Margarine |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1½ cup | Milk |
From an old Dutch recipe.
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetavles aside. In the same kettle, saute onion 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.