Potato Chowder - cooking recipe

Ingredients

1 Tbsp. margarine
1 c. chopped onion
1/2 c. chopped celery
1 bay leaf
1/4 c. all-purpose flour
2 1/2 c. 2% low-fat milk
4 (10 1/2 oz.) cans low-sodium chicken broth
5 c. peeled, cubed, round red potatoes (about 1 3/4 lb.)
1 tsp. salt
1 tsp. dried whole oregano
1/2 tsp. freshly ground pepper

Preparation

Melt margarine in a large Dutch oven over medium heat; add onion, celery and bay leaf.
Cook 5 minutes or until tender, stirring occasionally.
Stir in flour.
Gradually add milk and broth; bring to a boil, stirring constantly.