6 med. potatoes, peeled & cubed
2 carrots, diced
6 celery stalks, diced
2 qts. water
1 onion, chopped
6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk

In large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserve liquid. Set vegetables aside. In 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 and reserved liquid until soup is desired consistency.