Jessie Hamilton, FHS
- 1 1/2 cup water
- 1 cup diced potatoes
- 3/4 cup chopped onion
- 1/3 cup chopped celery
- 1/2 cup cream soup base
- 1 1/4 cup flour
- 1 cup milk
- 1 1/2 cup water
Simmer potatoes, onions and celery in 1 1/2 cups water in a covered 2 quart saucepan. Do not drain. Combine cream soup base and flour. Add the milk and remaining 1 1/2 cups of water. Add this mixture slowly to the vegetables while stirring. Bring to a full boil, stirring occasionally to prevent scorching on the bottom.
Makes 1 1/2 quarts.
