Potato Soup

by Nancy Ballein

4-6 med. potatoes
1 c. celery, finely cut
1/2 c. onion, finely cut
parsley
salt and pepper to taste
1 egg
1 qt. milk
1 c. flour
3-4 c. water
1/8-1/4 lb. butter

Cut celery and onion and put on to cook in water. Add potatoes, salt and pepper. Cook until
done. Add milk and butter and bring to a boil. Mix flour and egg with fork to rice size; add to
soup stirring. Shut off heat; put on lid. Serve in 15 min.