2 lb. potatoes
3 oz. butter
4 celery stalks, chopped
1 sm. turnip, peeled & cubed
1 med. onion, finely chopped
4 carrots, scraped & cubed
2 1/2 tbsp. flour
5 c. chicken stock
1/4 tsp. dried oregano
1 tbsp. chopped parsley
1 tsp. salt
1 tsp. black pepper
1 green pepper, white pith removed, seeded & chopped

Place the potatoes in a large saucepan and cover them with water. Bring to a boil over high heat and boil for 8 minutes. Drain the potatoes. Peel and cut them into cubes.

Melt the butter in a large, heavy saucepan over medium heat. Add the potatoes, celery, turnip, onion and carrots to the pan. Fry the vegetables, stirring occasionally, for 8 minutes, or until they are brown. Stir the flour into the vegetables and mix well. Cook for 1 minute. Add the stock, oregano, parsley, salt, pepper and the green pepper. Stirring continuously, bring the soup to a boil over high heat.

Cover the pan, reduce the heat to low and simmer gently for 40 minutes, or until the potatoes and vegetables are tender. If the soup is too thin, cook uncovered until the liquid is reduced. Taste and add more salt and pepper if necessary. Pour the soup into a warmed serving dish.