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Categories:Viewed: 20 - Published at: 9 years ago
Ingredients
- 1/2 c. chopped celery
- 1/2 c. chopped onion
- 2 Tbsp. oil
- 3 c. cubed potatoes (about 1/2-inch cubes)
- 1 qt. water
- 1/2 c. butter or margarine
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. all-purpose flour
- 1 1/2 c. milk
Method
- In a large Dutch oven saute the celery and onion in the oil for about 1 to 2 minutes or until the onions are tender.
- Don't brown them.
- Add the potatoes, water, butter, salt and black pepper. Bring to a boil.
- Reduce heat to medium-high and cook until the potatoes are fork-tender, not mushy.
- In a small bowl combine the flour with 1/2 cup milk.
- Whisk until smooth.
- Add in the soup mixture and stir.
- Keep warm until time to serve.
