Potato Soup

purchased from the Montgomery estate in Quinlan, Texas

Date on card says 1944

1 tablespoon flour
3 potatoes
4 cups milk
1 white onion, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter

Cook potatoes and onions in salted water until soft. Scald milk with the
celery, remove celery and add the butter and flour which is creamed
together. Then add the prepared potatoes to the milk and season with salt
and pepper. Bring to a boil and serve at once.


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