In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving the liquid and setting the vegetables aside.
In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened.
Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid until soup is desired consistency.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.