Potato Soup - cooking recipe

Ingredients

10 medium potatoes, peeled and cut into cubes or small pieces
1 c. chopped celery
1 c. chopped onion
1 stick butter or margarine
8 Tbsp. flour
4 c. milk, heated
salt and pepper to taste

Preparation

Peel and cut up potatoes and cover with water.
Salt them and boil until a little tender.
While potatoes are cooking, melt margarine in a heavy saucepan.
Stir in the flour, chopped celery and chopped onion, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes.
Add hot water, continuing to stir as the sauce thickens.
Bring to a boil; add salt and pepper to taste.
Lower the heat and cook, stirring for 2 to 3 minutes more.
Remove from heat.
Pour this sauce into the undrained potatoes when done and add enough water to make a soupy consistency, as thick or thin as you like.
Simmer for an hour or as long as you need over a low heat or in your slow cooker. This soup is very good served with biscuits or onion rolls.