Ingredients:
9 potatoes, peeled and diced 6 stalks of celery, sliced 2 small onions, chopped 3 cups water 2 teaspoons salt 3 chicken bullion cubes, dissolved in 1/2 cup boiling water 6 cups milk 1/2 cup flour 1 stick margarine or butter
Instructions:
Combine the potatoes, celery, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens. This recipe will make about 3 quarts of soup or 24 1/2 cup servings. Serve the soup in large cups or bowls.