- 6 medium potatoes, peeled and quartered
- 2 large onions, peeled and quartered
- 6 celery stalks, untrimmed, cubed
- 1 teaspoon salt
- about 4 cups milk
- 1 tablespoon butter
- salt and pepper to taste
Put potatoes, onions and celery in water just covering, add 1 teaspoon salt and simmer until very tender. Remove from heat and rub vegetables in their liquor through a sieve.
Add milk until soup is desired consistency and return to low heat. Add butter, then salt and pepper to taste. Soup will thicken as it stands and more milk may be added.
Will serve 5 to 6.