Recipe - Hearty Potato Soup

6 Potatoes, medium; peeled and
cut or sliced up .
2 Carrots, minced
6 Celery stalks, minced
2 qt water
1 Onion, chopped
6 tablespoon Butter
6 tablespoon Flour
Salt and pepper to taste
1 One half cup Milk

In a large kettle, cook potatoes, carrots and celery in water until
tender, about 20 minutes. Drain, reserving liquid and setting vegetables
aside. In the same kettle, 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. Yield: 810 servings, about 21/2
quarts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini