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6 to 8 medium potatoes, peeled and diced
2 carrots, diced
6 celery stalks, diced
2 qt. water or chicken broth
1 onion, chopped and diced
6 Tbsp. butter or margarine
6 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk

In large pot, cook potatoes, carrots and celery in 2 quarts water
until tender, about 20 minutes. Drain, reserving liquid and setting
vegetables aside. In same pan, saute onion in butter until soft.
Stir in flour, salt and pepper; gradually add milk, stirring
constantly until thickened. Gently stir in cooked vegetables. Add 1
cup of reserved liquid until soup is desired consistency. Makes 8 to
10 servings.

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