2 Tablespoons butter
1/2 cup onion, chopped
Melt butter in large saucepan. Add onion. Saute until translucent.
3 cups potatoes, diced
2 cups water or broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup celery with leaves, chopped
1/2 cup carrots, chopped or shredded
1/8-1/4 teaspoon ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
Add, cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
2 cups milk
3 Tablespoons flour
Mix together until smooth. Add to soup and cook until thickened, stirring constantly. Garnish with fresh chopped parsley.