Place potatoes, carrots and celery in a saucepan. Cover with water. Bring to a boil. Reduce heat. Cover and simmer for 7-10 minutes, until tender. Drain and set aside.
Saute onion in butter until tender. Put all ingredients in stock pot and warm at a moderate heat. Do not boil as it may scorch.
From the kitchen of Trempealeau Farm Bureau member Crystal Johnson. We featured this recipe in the December/January 2013-14 issue of Wisconsin Farm Bureau Federation’s Rural Route.