Kartoffelsuppe (Potato Soup)

Ingredients

2 medium Potatoes

1 medium Onion

4 Celery Stalks & Leaves

2 tablespoons Vegetable Oil

1 small Bay Leaf

1/2 teaspoon Salt

2 tablespoons Butter

2 cups Milk (up to 3 cups may be used)

chopped parsley (optional)

Boiling Water

Instructions

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and add just enough water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and save liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Serve in soup bowls and sprinkle with chopped parsley. Servings:  4