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6 medium potatoes, peeled and sliced
2 carrots, diced
1/4 cup chopped parsley (I use the parsley in a jar)
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk

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

In the same pot, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add the milk, stirring constantly until thickened.

Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Yield: 8-10 servings

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