Potato Soup Recipe

1/4 tsp. each salt and pepper

1 stalk celery, finely chopped

1 medium onion, chopped

4 chicken bullion cubes

4 T. all purpose flour

2 lbs. russet potatoes

4 T. unsalted butter

1/2 C. milk

6 C. water

Peel the potatoes, rinse and cut into bite size pieces. Place in a dutch oven and add in the water. Cover and boil till fork tender, about 12 minutes. Drain the potatoes using a colander over a bowl to catch the water the potatoes cooked (do not discard the potato water). To the same pot add the butter and melt over med. high heat. Add the onions and celery, sauté for 3-4 minutes. Whisk in the flour with the onions and celery and cook for 1 minute. Add the water back to the pot and whisk to combine. When the mixture begins to thicken reduce the heat to low and add the bullion cubes and potatoes back to the pot. Add the milk, salt and pepper, cover and cook on low for 10 minutes. Serves 4-5

recipe from Jane't page