In a large kettle, cook potatoes, carrots, and celery in water
until tender, about 20 minutes. Drain, reserving liquid and setting
vegetables aside. In the same kettle, saute onion 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 cooking liquid until soup is desired consistency.
Recipe by Monita Olive, Taste of Home, Premiere Edition, 1993
