Cream of Potato Soup

Author

Unknown

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Recipe

Measurements	Ingredients
4 Cups	Water
2 Cups	Potatoes, Raw, Diced
1/2 Cup	Celery, Diced
1/4 Cup	Onion, Chopped
3 Tablespoon	Parsley, Chopped
1/2 Tablespoon	Salt
3 Tablespoon	Butter
2 Tablespoon	Flour
2 Cups	Milk
To Taste	Salt
To Taste	Pepper
To Taste	Lee & Perrin Sauce

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Instructions

1. Cook potatoes, celery, onion, parsley, and salt, covered in 4 cups water for 20 minutes.
2. When tender, press vegetables through a food mill.
3. Melt in pan, 3 tablespoon of butter.
4. Add and mix well, 2 tablespoons of flour.
5. Add flour and butter mixture to vegetables and the water that they were cooked in.
6. To this add 2 cups of milk.
7. Reheat and adjust seasoning with salt, pepper, and Lee & Perrin Sauce.

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