1 c. onion, finely chopped
2 tbsp. olive oil
2 tbsp. flour
5 1/2 c. water
1/3 c. soy milk (optional)
4 c. celery, diced
2 c. peeled & diced potatoes
3 tbsp. chicken-flavored broth powder
1/2 tsp. garlic powder
Fresh pepper

In soup pot, saute onion with oil for 2 minutes, stirring. Add flour and stir well. Slowly add 2 cups water, stirring to avoid lumping. Bring to a boil and stir until thick and smooth. Combine soy milk (optional) and remaining water. Add to soup pot and bring to a boil. Add celery and potatoes, return soup to a boil, and simmer 15 minutes or until celery is very tender. Add chicken broth powder.

Puree half of the vegetables from the soup in a blender, taking as much potato as possible to be pureed. Return puree to soup and stir well. Add pepper to taste.