Potato Soup

White sauce (recipe follows)
2-3 C diced or cubed potatoes
1 C shredded carrots
1 C chopped onion
½ C chopped celery
12 oz chicken broth

Put vegetables and chicken broth in pan and add water just to cover vegetables. Bring to a boil and cook for 20-30 minutes until vegetables are soft. Make white sauce and add to cooked vegetables. Keep hot but do not boil.

White Sauce
¾ C butter
¾ C flour
1 quart half-n-half
2 tsp salt
2 tsp sugar
Melt butter and add flour, salt and sugar. Slowly stir in half-n-half and cook stirring constantly until thick.