3 1/2 cp Potatoes
1/3 cp Celery
1/3 cp Diced Onion
3 cp Water
1 1/2 tbsp my essentials chicken stock
5 tbsp my essentials Unsalted Butter
5 tbsp my essentials Flour
2 cp my essentials Milk
Salt & Pepper
1. Combine the potatoes, celery, onion and water in a dutch oven or large saucepan.
2. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add the chicken stock. If it is too weak tasting, add a little more stock until it tastes perfect.
3. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in the flour and cook for one minute.
4. Slowly whisk in the milk and cook until thickened; approximately five minutes. Add the potato mixture and cook until hot.