Potato Soup

2 lbs. of potatoes

½ stick of celery or the outer stalks of a head of celery, saving the heart for table use

1 large Spanish onion

1 pint of milk

1 oz. of butter

Heaped up tablespoonful of finely chopped parsley

Pepper and salt to taste

Directions

Peel, wash and cut in pieces the potatoes.

Peel and chop roughly the onion.

Prepare and cut in small pieces the celery.

Cook the vegetables in three pints of water until they are quite soft.

Rub them through a sieve, return the fluid mixture to the saucepan.

Add the milk, butter and seasoning, and boil the soup up again. If too thick add more water.

Mix the parsley in the soup just before serving.