4 med. potatoes
2 sm. leeks
1/2 c. celery
2 c. water
3 1/2 c. milk
1 tbsp. flour
2 tsp. salt
1/2 c. milk
1 tbsp. butter

Dice potatoes. Trim leeks and slice thin. Put potatoes, leeks, celery, and water into kettle. Cover and boil 8 to 10 minutes or until about tender. Add the 3 1/2 cups milk, then the flour and salt blended with the 1/2 cup milk to form a smooth paste. Stir thoroughly; reheat to the boiling point, stirring often, then simmer 2 or 3 minutes. Makes 4 generous servings.