1/2 medium onion, chopped
3 ribs of celery with leafy tops, chopped
5-6 medium white potatoes, peeled and cubed
2 (15 oz.) cans of Swanson's chicken broth
salt & pepper to taste
1/2 tsp. celery seed
Mix all ingredients together and cook until done. Use a small bowl, with a lid, and add 2 T. flour. To the flour, add a small amount of water. Put lid on tight and shake until flour mixture is smooth. While the vegetables are boiling, slowly add flour mixture. Stir constantly until no boiling occurs. Let soup return to a simmer. Serve with toast slices.
Lesa Moomaw - Edinburg