6 medium potatoes, peeled and sliced
2 carrots, diced
¼ cup chopped parsley
5 celery stalks, diced
2 quarts water
1 onion, chopped
5 tbps. butter or margarine
5 tbps.all-purpose flour
1 tsp. salt
1-½ cups milk
In large pan cook potatoes, carrots, parsley and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside.
In the same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add the milk, stirring constantly until thickened.
Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Serve 6 - 8