- 2 tablespoons olive oil
- 2 stalks celery, chopped
- 1 onion, chopped
- 6 potatoes, chopped
- 3 cups water, divided in half
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup nonfat dry milk
- 2 tablespoons whole-wheat flour
Heat oil in a large saucepan on low heat. Add celery and onion. Cook for 2-3 minutes until translucent.
Add the potatoes, salt, pepper and 1 ½ cups water. Cook for 20 minutes until the potatoes are tender.
In a small bowl, stir together the dry milk and flour. Add the remaining water slowly, stirring as you add it.
Add the milk mix to the pan. Cook until the soup is heated and slightly thickened.