Kathy Post Potato Soup

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Ingredients:

Bite size pieces of potatoes
Onion
Carrot
Celery

Sauce - Thick white sauce
1/4 C. butter or margarine
1/4 C. flour
1/4 tsp. salt
1/8 tsp. pepper
1 C. milk

Boil bite size pieces of potatoes until done (may add onion, carrot and celery as desired to boil with potatoes).
While potatoes boil, make thick white sauce. Double or triple sauce according to amount of potatoes.
Melt butter in sauce pan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly to prevent scorching. Boil and stir 1 minute. Set aside.
Drain water from potatoes and aside.
Pour white sauce over potatoes. Gradually add in potato water until desired consistency is reached. May return to low heat, stirring occasionally until served. May need to add salt and pepper to taste.