Hearty Potato soup

 
Ingredients

• 6 medium potatoes, peeled and sliced
• 2 carrots, diced
  
• 6 celery stalks, diced
• Onion/Leeks
• 1 onion chopped OR
• 2 leeks, white parts thinly sliced
• 6 Tablespoons butter
• 6 Tablespoons Flour
• 1 teaspoon salt
• pepper to taste
• Milk/Cream
• 1-1/2 Cup milk OR
• 1/2 cup heavy cream
• Water/Chicken stock
• 2 Quarts water OR
• 2 Quarts Chicken stock

Directions

1. In a large pot bring the potatoes, carrots and celery to a boil then reduce to medium heat until tender, about 30-40 minutes.
2. Drain liquid into a separate container and set veggies aside, reserve the liquid.
3. In the same pot, saute the onions or leeks in butter until soft (not brown).
4. Slowly stir in flour and constantly mix over medium-low heat until thick and cook the roux until slightly brown.
5. Add the salt and pepper, gradually add the milk or cream and continue to stir until thickened.
6. Gently stir in cooked veggies
7. Add 1 cup potato liquid at a time and stir until soup is of desired consistency.
8. Garnish with shredded cheese or cooked bacon, if desired.
9. Can also you can add diced zucchini and garlic to the vegetables, if desired.