Ingredients

2  large potatoes , shredded

2  medium to large carrots, shredded

2  ribs celery, chopped

2 medium onions, chopped

1 green pepper, chopped

Directions

Sweat above vegetables in small amount of oil in soup pot to bring out the flavour.(this takes several minutes on med heat)

Add  4 cups water or brothCover pot; bring to boil.

Turn heat low and simmer for 20 minutes.

Meanwhile, prepare a roux of 1 cup water (drinking temp)

1/2 cup flour

1 tsp salt

pepper to taste

Add roux to the hot soup; avoiding lumps

The soup can be frozen at this point

To serve add

6 cups milk (or desired amount)

Heat through; adjust the seasonings

Hint, to mix roux use covered jar

Put water in jar first, add flour and seasonings and shake hard

Hint, add a little hot soup to the roux,

then “thread” the roux into the hot soup to prevent lumps