Hearty Potato Soup

6 medium 2 2 stalks 2 quarts 1 6 Tbsp

potatoes, peeled and sliced carrots, diced celery water onion, chopped margarine

6 Tbsp 1 to 2 tsp 1 1/2 cups 1/4 cup

flour (all-purpose) salt pepper (to taste) milk bacon bits grated cheddar cheese

In a large kettle, cook potatoes, carrots, and celery in water until tender, (about 20 minutes). Drain, reserving the liquid and setting vegetables and potatoes aside.

In the same kettle, sauté onions in butter until soft.

Stir in flour, salt, and pepper, gradually add milk, stirring constantly until thickened.

Gently stir in cooked vegetables and potatoes.

Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Simmer until the desired temperature.

Stir in bacon bits.

Optional: Sprinkle bowl with grated cheddar cheese.

Yield: 8 to 10 servings (about 1 1/2 quarts.)