Potato Soup


4 potatoes, peeled and chopped
2 cups chicken stock
4 tablespoons butter
1 stalk celery, chopped
1 onion, peeled and chopped
2 tablespoons flour
1 quart milk, scalded
Slat and pepper to taste


Combine potatoes and stock in soup kettle. Simmer, covered, 15 minutes or until tender. As potatoes cook, melt butter in skillet. Saute celery and onion until soft. Sprinkle with flour and stir until blended. Add to kettle and stir. Press potatoes, stock, celery, and onion through food mill. Return mixture to kettle. Slowly add hot milk, stirring until smooth. Season with salt and pepper. Garnish with parsley.


Serves 6-8

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