1 sm. onion, chopped
2 tbsp. butter
4 c. water
4 chicken bouillon cubes
1 or 2 celery stalks, diced
4 potatoes, peeled and diced
3 carrots, diced
3 c. milk
6 tbsp. flour
1/8 tsp. pepper

Cook onion in butter until tender. Add water, bouillon cubes and vegetables. Boil gently, covered, until vegetables are tender.

Stir a little milk into flour until mixture is smooth. Add remaining milk and pepper; add to soup. Simmer, stirring occasionally to prevent sticking, until soup is slightly thickened.