7 med potatoes, peeled & cubed
2 ribs celery, diced
1 med onion, chopped
1 qt water
4 tsp chicken bouillion granules
1/4 cup butter
1/4 cup flour
2 tsp salt
1/2 tsp pepper
1 qt milk
sour cream & shredded cheddar cheese, optional
in a dutch oven or soup kettle, combine potatoes, celery, onion, water & bouillion; bring to a boil. reduce heat; cover & simmer 20-25 minutes or until potatoes are tender. cool slightly. place half of the potato mixture in a blender; cover and puree. repeat with remaining potato mixture; set aside.
in the same pot, melt butter. stir in flour, salt & pepper until smooth. gradually add milk. bring to a boil. boil & stir for 2 minutes. return potato puree to pot and heat through. garnish individual servings with sour cream & cheese, if desired.
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