4 c. potatoes, diced
6 tbsp. onion, chopped
1/2 c. celery, chopped
2/3 c. carrots, grated
3 c. water
3 tsp. salt

Bring to a boil. Cook until tender (around 10 minutes). Do not drain. Add white sauce.

THIN WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
3 c. milk
Dash of pepper

Melt butter over low heat. Blend in remaining ingredients. Add milk. Cook quickly until thickened, stirring constantly. Pour over potatoes. Add 5 hard-boiled eggs, cut up.