This was a big success. We didn’t have a drop left and everyone gave it five stars.
3 – 4 Cups of Cubed Potatoes
1 Small Stalk of Celery, Diced
1 Small Onion, Diced
1 Tablespoon Salt
3 1/2 Cups of Water or Chicken Broth
5 Tablespoons of Butter
5 Tablespoons of Flour
1 Teaspoon of White Pepper
2 Cups of Skim Milk
Combine potatoes, celery, onion, salt, and broth or water in a large pot. Bring mixture to a boil and then simmer until potatoes are fork tender.
In another saucepan make a roux with the butter and flour. Cook mixture for 1 minute stirring constantly. Whisk in milk slowly as to not allow clumping. Cook for 4 to 5 minutes.
Pour thickened milk into potatoes, add pepper, stir and serve immediately.