Ingredients:
- 2 lbs. of potatoes
- 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use
- 1 large onion
- 1 pint of milk
- 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and 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.