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Ingredients
- 2 to 3 c. peeled diced potatoes
- 1 small onion, diced
- 1 stalk celery, diced
- salt and pepper to taste
- 2 c. milk
- 2 Tbsp. flour
Method
- In enough water to cover well, cook potatoes, onion and celery in glass casserole safe for microwave, until tender, about 6 to 8 minutes.
- Make thickening of flour, salt and pepper mixed with half of milk and add to cooked mixture.
- Cook for additional 5 minutes until soup consistency.
- Add remaining milk and heat until warm, if necessary.
