5 c. diced peeled potatoes
¼ lb. margarine
¾ c. finely chopped onion
1 c. finely chopped celery
Roux:
1 stick margarine
½ c. flour
6 c. whole milk
1 tsp. Nature Seasoning
1 pinch parsley
In large soup pot, melt margarine and sauté celery and onions about a half hour. Cook potatoes in water with 3 to 4 teaspoons of salt. When tender, dice the peeled potatoes and mash some. Make the roux (white sauce) by melting margarine in a large soup pan. Slowly mix in the flour, stirring continuously. Add milk slowly, stirring continuously. Blend in Nature Seasoning and parsley. Lastly, add the prepared potatoes.
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