Instructions: Makes 6 cups.

Pour water into medium saucepan. Add potatoes, onion, celery and parsley.

Bring to boiling, reduce heat and simmer, covered, until potatoes are tender.

Add milk and heat. Mix softened butter and flour. Blend in liquid from the pot until thin enough to pour. Return to pot, stirring until thickened. Add salt and pepper to taste. Simmer 3 minutes. Pour into bowls. Sprinkle with paprika and minced parsley, if desired.

This recipe was the authors mother. She often served it to the traveling men who came to the farm . These were the peddlers who sold products or bought goods: like the Rag Man and the Junk Man. They would often stay the night and be fed.

"One memorable peddler, a plump old gentleman whose bushy white mustache was rimmed in orange, always timed his visit at noon. How he relished my mothers potato soup! After each leisurely slurped spoonful he would place a forefinger over his mustache and noisily suck in the fringes, while we kids watched in goggle-eyed fascination."

River Press,

I believe this soup was also served at authors restaurant, The Columbia

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