Potato Soup

4 cups peeled and diced potatoes
3 stalks finely chopped celery
1/2 finely chopped onion
3 1/4 cups chicken broth
1/2 tsp kosher salt
1 tsp fresh ground black pepper
5 tbsp butter
5 tbsp flour
2 cups milk

1. Combine potatoes, celery, onion and broth. Bring to a boil, reduce heat to medium then cook until potatoes are tender, 10-15 min. Add salt and pepper to taste.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring occasionally until thick, about 1 minute. Slowly stir in milk, avoiding lumps. Continue stirring over medium-low heat until thick, 4-5 min.

3. Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.