Recipe from: Keebler Foodservice

Ingredients
2 cups carrots, chopped
12 cups celery, chopped
2 cups onion, chopped
1/2 cup butter
12 cups potatoes, peeled and cubed
3-1/2 quarts chicken broth
2 Tbsp dried dillweed
2 Tbsp salt
2 tsp dry mustard
1 tsp white pepper
2 quarts milk
1-1/2 cups flour, sifted
Keebler crackers as needed

Instructions
Cook carrot, celery and onion in butter about 10 minutes, stirring occasionally.

Add potatoes, broth, dillweed, salt, pepper and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.

Gradually stir milk into four until smooth. Slowly stir milk mixture into soup.

Boil several minutes until thickened. Serve with crackers.

Yield: 24 servings, 10 ounces each