Zupa Kartoflana

Peel and slice potatoes into uniform thin pieces, then peel and chop carrots into small rounds; set aside.

Trim celery stalks and chop into small pieces; slice onion thinly; mince parsley and set all aside.

Bring 2 quarts of water to a boil in a large pot over high heat.

Add potatoes, carrots, celery, and onion to the boiling water; reduce heat to medium and simmer until vegetables are tender, about 20-25 minutes.

While vegetables cook, melt butter in a small saucepan over medium heat; sprinkle flour into the melted butter and stir constantly to create a smooth paste, cooking for 1-2 minutes until slightly golden.

Gradually whisk hot milk into the butter-flour mixture, stirring continuously to avoid lumps until the sauce is smooth and thickened.

Pour the milk sauce into the pot with the cooked vegetables and stir well to combine; simmer for 2-3 minutes to blend flavors.

Season soup with salt and pepper to taste, then stir in the fresh minced parsley.

Ladle soup into bowls and serve hot.