Hearty Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, sliced
2 qts. water
1 onion, chopped
6 T butter
6 T flour (I used soft white whole wheat)
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk (I use FF organic)

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 untiol soft. Stir in flour, salt and pepper and cook for a few minutes; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add cooking liquid, 1 c. at a time, until desired consistency is reached.

YIELD: about 3 quarts.
1 c. = 3 WW PP