Creamy Potato Soup

3 cups chopped RUSSET potato
1 cup chopped carrots
2 cups chopped celery
1 large onion chopped
1 tall evaporated milk
1 can of campbell chicken cream soup
2-3 tbsp butter
salt and pepper to taste
5-6 tbsp all purpose flour
1 cup water

1. in a big pot place all the carrots , potato, and celery together add enough water to cover the vegetables and has allowance of  1 to 1 1/2 inch above the level of vegetables. ADD 1 tsp of salt bring to boil, lower the heat once it started to boil. while waiting for it to boil proceed to no.2
2. saute onion and butter under medium low heat (not high), add salt and pepper ( a pinch) when the onions starts to become more transnparent but not brown, don't wait for it to browm. add the all purpose flour and quickly stir for few seconds then start adding the water gradually while stirring until you form a very thick paste. add the chicken cream soup and stir until smooth consistency ,pour the mixture to the pot of vegetables.
3. when the mixture is incorporated and begins to boil add the evaporated milk , add some more salt if needed.
4. let it cook for 10 minutes under low heat, stirring occasionally.

tips:
do not mix the water and all purpose flour before adding to the onion, let the flour absorb the butter before adding the water. ( this will eliminate the flour taste in the soup)

if you want to reheat this soup, use low heat, and occasionally stir it gently until it boils.

you can use cream of mushroom and chicken boullion intead of chicken cream soup , but wont taste as good.