Potato Soup (with or without turnips)

4 large potatoes, scrubbed and diced
1 large turnip (optional)
1 large onion, sliced
3 stalks celery
carrots (optional)
3 tablespoons salt
5 tablespoons flour
1 cup milk
3 tablespoons butter or oil may be used
Chop all vegetables into 2 inch pieces. In a large pot, add water to cover.
Add butter and salt. Boil until vegetables are soft.
Remove from heat and let cool about 5 minutes. Combine mild and flour.
Add mixture to vegetables and combine thoroughly.
Return to heat and bring slowly to the boil. Soup will thicken when it boils.
Stir often and simmer for about 5 minutes.
This base may be used to make corn chowder, with the addition of a can of corn;
clam chowder, with the addition of a can of minced clams and may be
flavored with chopped herbs of your choice.