Soupe Du Jour-Du Jour (Aka Grandma Jacobs' Potato Soup)

• A large pot of cold water (a 5-quart dutch oven)
• 4 large Idaho (russet) potatoes
• 2 ribs celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 small onion, chopped
• 1 medium-large onion, peeled, stuck with 2 cloves and poked through with a knife
• Sea salt and freshly ground white pepper
• 1 dried (green) bay leaf
• 1/2 cup unbleached flour (2 ounces)
• 1 stick unsalted butter (4 ounces)

1. Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.
2. In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.
3. Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.
4. Serve with (Jewish style) rye bread and good butter, and a tossed green salad.
5. Teacher's Tip: I've been known to gussy this soup up by adding a pound of bay scallops or Maine shrimp about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through - or BOTH. Then, of course, this soup won't be "dirt cheap!"

cold water, potatoes, celery, carrots, onion, onion, salt, bay leaf, unbleached flour, butter

Taken from food52.com/recipes/11936-soupe-du-jour-du-jour-aka-grandma-jacobs-potato-soup (may not work)