Steps:
- 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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #lunch #soups-stews #eggs-dairy #potatoes #vegetables #american #easy #fall #heirloom-historical #holiday-event #kid-friendly #spring #winter #stove-top #dietary #seasonal #comfort-food #taste-mood #equipment #number-of-servings
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