1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups vegetable broth
1 1/2 cups milk
4-5 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1/4 teaspoon ground allspice
1/2 teaspoon celery seed
1 teaspoon thyme (fresh or dried)
1 teaspoon seasoned sea salt (I’m currently using an herbed Italian blend called Vignalta that is delicious in everything)
1/2 teaspoon ground cayenne or Aleppo pepper
In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, mixing well into the roux as you add the liquid.
Add milk, potatoes, Worcestershire sauce, allspice, celery seed, thyme, seasoning salt, and cayenne pepper. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.
During cooking, break up half of the potatoes with the back of a spoon. Serve warm, preferably with buttered saltines.