Potato Soup

1/2		cup		celery, chopped
1/2		cup		carrot, chopped
1/2		cup		onion, chopped
2		tablespoons		butter
2		tablespoons		flour
4		cups		milk
2		teaspoons		granulated chicken bouillon
1/2		teaspoon		salt
1/2		teaspoon		seasoning salt
1/4		teaspoon		red pepper
6		medium		potatoes, peeled and cooked
		Optional		chives, cheddar cheese, and bacon bits

In a 3-quart dutch oven, saute celery, carrot, and onion in butter until tender.  Stir in flour until smooth.  Gradually add milk; cook and stir until thickened and bubbly.  Add bouillon, salt, sealoning salt, and red pepper.  Simmer for 20 minutes, stirring occasionally.  Cube half of the potatoes, and mash the other half; add all to the soup.  Simmer for 20 to 25 minutes or until heated through.  Garnish individual servings with chives, cheddar cheese, and bacon bits if desired.  Yield:  8 servings.