| | Directions | | Add potatoes to soup pan and cover with cold water. Sauté celery and onion in 2 T. butter in a skillet until tender. Add to potatoes with some salt. Cook until potatoes are tender. While potatoes are cooking, melt 1/3 C. butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually add 3 C. milk and cook over medium heat until mixture is thick and bubbly. Add salt and pepper to taste. When potatoes are tender, pour off some of the water and save. Add the cream mixture to potatoes. If you want a thinner soup, add the extra water back in. Note: 2 or 3 baked potatoes, mashed and added to the soup gives the soup extra flavor. |
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| Ingredients | | - |  | 4 pounds potatoes, diced |
| - | | 1 stalk celery, diced |
| - | | 1 onion, diced (medium) |
| - | | 2 tablespoons butter |
| - | | 1/3 cup butter |
| - | | 1/3 cup flour |
| - | | 3 cups milk |
| - | | salt and pepper to taste |
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