Virtual Sefer Hearty Potato Soup

6 med. potatoes, peeled & sliced
2 carrots, diced
4 stalks celery, diced
2 quarts water
1 onion, chopped
1 stick butter
6 tablespoons flour
1 1/2 cups milk
salt & pepper to taste
shredded cheese on top
In large kettle, cook potatoes, carrots & celery in water till tender...about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle saute onion in butter until soft. Stir in flour, salt & pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of the reserved liquid until soup is desired consistency.
Garnish the top with cheese
Yield: 2 1/2 quarts