Ingredients
- 3 pounds russet potatoes, peeled, diced
- 8 ounces celery, sliced
- 8 cups water
- 4 tablespoons chicken bouillon
- 1/2 teaspoon pepper
- 1 cup milk
- Roux
- 4 tablespoons margarine
- 4 tablespoons flour
- 1/4 teaspoon pepper
How to Make
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Step 1: Heat the potatoes and celery tops included, bouillon, water and pepper, it says add salt but check because bouillon can be salty.
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Step 2: Boil for 30 minutes.
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Step 3: Mix margarine and flour to make roux.
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Step 4: Whisk in roux small pieces at a time until incorporated.
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Step 5: Season to taste.
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Step 6: Whisk and add milk and cook until thickened 10 more minutes.
We hope you enjoy this recipe!
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