4 medium potatoes, peeled and cubed
1/2 cup chopped onion (or 1 tbsp. dried onion)
1 small carrot, chopped
1 stalk celery, chopped
2 cups chicken broth
3 tbsp butter
3 tbsp flour
2 cups whole milk
1 tbsp parsley
salt and pepper to taste
In a medium saucepan, combine potatoes, onion, carrots, celery, and broth. Bring to a boil, reduce heat; cover and simmer for approximately 15 minutes. Lightly mash potatoes.
While potatoes are simmering, melt butter in another saucepan over medium heat. Add flour and stir until smooth. Gradually add milk, stirring constantly. Bring to a soft boil, but be careful not to scorch milk. Add contents from first saucepan and blend everything together. Add parsley, salt and pepper.
Optional: Add 1 cup cubed ham (great for leftovers) or 3-4 strips of cooked bacon (crumbled).