4 med. potatoes
1 onion
1/2 head celery
1 parsnip
1 turnip
2 tbsp. butter
2 tsp. sugar
2 tsp. salt
2 pt. water
1 pt. milk
2 tbsp. flour
Salt & pepper to taste

Cut up vegetables, melt butter in saucepan. Add salt, sugar and water. Bring vegetables to a boil, simmer for 1 hour or until vegetables are tender. Puree in blender, return to saucepan, add milk and allow to come to a slow boil.

Mix flour with a little water until smooth. Stir into soup, continue to stir until soup comes to second boil. Cook for 1 minute. Season with salt and pepper. Serve with croutons or fried bread.