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