Hearty Potato Soup

• 6 medium potatoes, peeled and diced
• 2 carrots, diced
• 6 celery stalks, diced
• 2 qt. water
• 1 onion, chopped
• 6 Tbsp. butter or margarine
• 6 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c. milk
• ham (optional)

1. In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes.
2. Drain, reserving liquid; set both aside.
3. In same pot, saute onion in butter until soft.
4. Stir in flour, salt and pepper.
5. Gradually add milk, stirring constantly until thickened.
6. Gently stir in cooked vegetables.
7. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. I always use more carrots and less celery (depending on your taste).
8. Yields about 2 1/2 quarts; makes 8 to 10 servings.

potatoes, carrots, celery stalks, water, onion, butter, flour, salt, pepper, milk, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055618 (may not work)