Potato Soup (soup in less than an hour)

Prep: 10 minutes Cook: 40 minutes  Cook : cook  45 minutes
MAKES: 8-10 servings

6       medium potatoes, peeled and sliced
2      carrots, chopped
6      celery ribs, chopped
8      cups water
1      onion, chopped
6      tablespoons butter, cubed
6      tablespoons all-purpose flour
1      teaspoon salt
1/2        teaspoon pepper
1-1/2    cups 2% milk (or almond milk)

1 . In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

2 . In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

TIP : Soup can be frozen  up to  6 weeks .You can add  dice ham / chicken / turkey  for  a  different  taste  .

Heart healthy