By This is another family favorite for the fall season.
Ingredients:
- 4-5 cups of diced potatoes
- 2 stalks of celery, diced
- 1 leek, sliced
- enough water to cover potatoes
- 2 Tablespoons of chicken bouillon
- Salt and pepper to taste
- 5 Tablespoons of flour
- 5 Tablespoons of butter
- 2 cups of milk
- Toppings
- bacon
- cheese
- green onions or leeks
Combine potatoes, celery, onion, & water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour and cook, stirring constantly until thick, about one minute.
Slowly stir in milk and continue stirring until thicken.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Top with bacon, cheese, and/or green onions.
Enjoy!