Idabel's Potato Soup

• 6 medium potatoes
• 13 cup celery, chopped
• 13 cup carrot, chopped (i use asparagus)
• 13 cup onion, chopped
• 14 cup butter or 14 cup margarine
• 3 tablespoons flour
• 1 quart milk
• 2 chicken bouillon cubes
• 2 teaspoons parsley (i use rosemary or savory)

1. First peel and cube the potatoes and boil them till tender, drain and then mash half of them in a separate bowl.
2. In a 3 to 4 qt pot saute celery, carrots, and onion in the butter till tender or to your liking.
3. Then stir in flour slowly until smooth, (you may need to add more butter).
4. Then slowly add the milk and cook till it has thickened.
5. Add bullion, parsley, then salt and pepper to taste.
6. Simmer mixture about 20 minutes
7. Then add all the potatoes and simmer another 20 minutes.

potatoes, celery, carrot, onion, butter, flour, milk, chicken bouillon cubes, parsley

Taken from www.food.com/recipe/idabels-potato-soup-323968 (may not work)