Potato Soup

2 lbs potatoes
1/2 celery stick OR a head of celery's outer stalks
1 large Spanish onion
2 cups milk
1 oz butter
1 Tbs finely chopped parsley
Pepper and salt to taste

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.

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