Instructions
Start by pre-cutting all of the vegetables. This will make it easier when you start adding things in. Cut the onion, carrots, celery, and potatoes.
In a small pot, boil water and add in your cut potatoes. Potatoes should be about the size of a quarter. They should take about 15–20 minutes to cook most of the way through. They should be cooked to be soft, but not falling apart. Strain once they are mostly cooked, and set aside.
In a large pot, olive oil on medium. Add the onions, carrots, and celery. Cook and stir frequently for about 10 minutes. Then turn off heat.
In a separate, smaller pot, melt the butter on medium. Add in flour and whisk together. It will form clumps. Continually stir. Add in milk gradually and continue to stir. You will only add 2 cups of the milk. It will become thicker. Once it is smooth, turn off the heat. This step will take about 10 minutes start to finish.
In the large pot, turn on the heat to medium, and add in the vegetable stock and bring to a simmer.
Add in potatoes.
Add in "cream" sauce. And rest of the milk.
Add in salt and pepper.
Add in frozen veggies.
Stir together and bring to a simmer. Taste test. Add more seasoning if necessary. Add more milk if necessary.
Let simmer for about 10 minutes, and then turn it off to cool. It is done!
Add parsley to serving as garnish.
Enjoy!