Hearty Potato Soup

Recipe courtesy of Rhonda Corbett, Hagerstown, MD

  • 6.0 medium potatoes, peeled and sliced
  • 2.0 carrots, diced
  • 6.0 stalks celery, diced
  • 2.0 quarts water
  • 1.0 onion, chopped
  • 6.0 tablespoons butter, or margarine
  • 6.0 tablespoons all-purpose flour
  • 1.0 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.5 cups milk

In a Dutch oven, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In same Dutch oven, 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. Makes 8 to 10 servings, about 2 1/2 quarts.