2 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 tsp. salt
1 1/2 c. peeled, diced potato
1/2 tsp. salt
1/8 tsp. celery salt
1/8 tsp. onion salt
1/8 tsp. mace
3/4 c. boiling water

Melt butter in large saucepan over low heat; remove from heat and cool a few minutes. Stir flour in until smooth; stir in milk and salt. Return to heat, stirring and cooking until thickened.

Meanwhile, add potato and seasonings to boiling water; cover pan and cook until fork-tender, 10-12 minutes. Drain potatoes, save water. Add potato to sauce and heat to a simmer. Serve warm.

For a thinner soup, add seasoned potato water to the potato and sauce and heat before serving.