Grandma Jacobs' Potato Soup

4 large Idaho potatoes
a large pot of cold water
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 medium-large onion, stuck with 2 cloves and poked through with a knife
1 small onion, chopped
1 dried (green) bay leaf
Sea salt and white pepper
1/2 cup flour (2 ounces)
1 stick unsalted butter (4 ounces)

Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.

In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.

Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.

Makes 6 servings