6 potatoes, cubed
2 carrots, sliced
1/2 cup celery, diced
2 quarts water
1 onion, chopped
1 stick butter
2/3 cup flour
1 1/2 cups milk
Salt and pepper to taste

    In large kettle, cook potatoes, carrots and celery in water until tender. Drain, reserving the liquid and set veggies aside. In same kettle, saut√© onion in butter until soft. Stir in flour and cook for two minutes. Gradually add milk, stirring constantly until thickened. Gently add veggies, then reserved liquid until desired consistency is reached. Season with salt and pepper to taste. Recipe can easily be doubled.