Souper Sunday: Potato Soup

This week's soup recipe is courtesy of Tim. I've been blogging off and on for about 10 years. Tim's been stopping by since my previous (and now defunct) blog, Jul of the Day. In 2005, for my 40th birthday, I initiated the 40-4-40 Project wherein I requested that blog friends send me a children's book with a goal of reaching 40 books to donate to a local battered women's (and children's) shelter. Tim not only sent one book but the whole Harry Potter series! And in hard-back, if I'm not mistaken. Is that awesome or what?

Here's the back story on the soup, in Tim's own words ...

"We had about 2 dozen family and friends together tonight for soup night [and really, isn't that just about the perfect size group?] ranging in age from less than a year to over 80 [and really, isn't that just about the perfect range?]. This time we had potato soup, taco soup, hot & sour soup, beef & barley soup, and chicken & dumplings. [One advantage of this size gathering is the variety of soups. I don't think we ever have fewer than three kinds. And really, isn't this just about the perfect variety?] Oh, and we had french bread, corn bread, and fried rice on the side plus three different desserts. [And really, well... you get the idea by now I'm sure.]

Since the potato soup is the one that I helped prepare this time, that's the recipe I'm giving you. But wait, there's more. I've attached a photo too of a bowl of this delicious soup with the [optional] garnishes of shredded cheese, bacon bits and chives."

Hearty Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk

In a large kettle, cook potatoes, carrots and celery in water until 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 and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Serves 6-8.

Garnish with shredded cheddar and/or bacon bits if desired.

Thanks Tim!
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Hey, let's keep Souper Sundays going through winter. My goal is to have recipes through February, at least. So if you have a personal recipe to share, please send it to me via e-mail. A picture would be great, but not necessary. Even if you just want to share a link to a favorite soup recipe online, that will work too. I'm trying to make this as easy as possible for everyone to participate.