Potato Soup - cooking recipe

Ingredients

1/2 c. chopped celery
1/2 c. chopped onion
2 Tbsp. oil
3 c. cubed potatoes (about 1/2-inch cubes)
1 qt. water
1/2 c. butter or margarine
1 tsp. salt
1/4 tsp. black pepper
3 Tbsp. all-purpose flour
1 1/2 c. milk

Preparation

In a large Dutch oven saute the celery and onion in the oil for about 1 to 2 minutes or until the onions are tender.
Don't brown them.
Add the potatoes, water, butter, salt and black pepper. Bring to a boil.
Reduce heat to medium-high and cook until the potatoes are fork-tender, not mushy.
In a small bowl combine the flour with 1/2 cup milk.
Whisk until smooth.
Add in the soup mixture and stir.
Keep warm until time to serve.