Potato Soup - cooking recipe

Ingredients

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 qt. water
1 onion, chopped
6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1/2 tsp. white pepper
1 1/2 c. milk
1 (8 oz.) ball Mozzarella cheese

Preparation

In a large kettle, cook potatoes, carrots and celery in water until tender.
Drain, reserving liquid.
Set vegetables aside.
In same kettle, saute onions and butter until soft.
Stir in flour, salt and pepper.
Gradually add milk; stir until thickened.
Stir in vegetables.
Add 1 cup or more of reserved liquid until soup is desired consistency.
Add shredded cheese.
Simmer.
Serve hot. Makes 2 1/2 quarts.