1Put the first 10 ingredients into a large dutch oven or stock pot. Medium high heat. Stirring occasionally till potatoes are soft. Let simmer while making the roux. DO NOT DRAIN.
2In small saucepan, saute the 3 Tbs butter and flour, on medium heat, stirring all the while just enough to cook flour (2 minutes or so) then whisk in the milk, continue whisking, it will immediately start to thicken up. Cook about 1 minute. Take pan over to stockpot and slowly pour in the roux while whisking in stockpot. Turn heat down and simmer just a bit.
3Serve with biscuits, and wait for the compliments!