This stuff was so thick & hearty! It was delicious & perfect for a rainy & cold fall day!
Original recipe from http://www.tasteofhome.com
Recipe makes 10 servings
1 serving = 1 cup = 5 weight watchers points+
= 7 weight watchers smart points
6 medium potatoes peeled & chopped (I used russet )
3 medium carrots chopped
6 ribs of celery chopped
1 yellow onion diced
6 Tbsp butter (I used the real stuff)
6 Tbsp all purpose flour
1 1/2 cups milk (I used unsweetened almond milk)
2 tsp salt
1 tsp pepper
In a large soup pot bring 8 cups of water to a boil. Add potatoes, carrots, & celery. Bring back to a boil, reduce heat a bit so it doesn’t boil over, & cook for 20 minutes.
Reserve 2 cups of the water that the vegetables cooked in. Drain the rest of the water off the vegetables & set vegetables to the side.
Melt butter in the same soup pot. Cook onion in the melted butter over medium heat.
Once onions are soft stir in flour & then slowly stir in milk. Continue cooking over medium heat while stirring until thick. Stir in 2 cups of reserved water.
Stir vegetables into the pot. Season with salt & pepper.