Tater and Veggie Soup
4 medium red, white, or yellow potatoes, cut into bite-sized pieces (about 1 1/4 lbs.)
1/2 c sliced carrot (1 medium)
1/2 c sliced celery (1 stalk)
2 T butter or margarine
2 T all-purpose flour
1/2 tsp salt
1/2 tsp pepper
1 1/2 c milk
1 14-oz. can chicken broth
Shredded cheddar cheese (optional)
In a large saucepan, cook unpeeled potatoes n a large amount of boiling salted water for 5 minutes. Add carrot and celery. Cook about 10 more minutes or until vegetables are tender; drain. Transfer 1 c of the vegetable mixture to a small bowl; set remaining vegetable mixture aside. Use a potato masher to mash the 1 cup vegetables until nearly smooth. Set mashed vegetables aside.
In the same saucepan melt butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Stir in the reserved cooked vegetables, mashed vegetables, and broth. Cook and stir over medium heat until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper. If desired, sprinkle with shredded cheese.
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