RECIPE: Potato soup

Peel and slice:

2 medium potatoes

Skin and chop:

2 medium-sized onions

4 ribs celery

Add:

Boiling water to cover

½ tsp. salt

Directions:

Boil the vegetables until the potatoes are tender. Put them through a ricer.

Beat into them 2 tbsp. butter.

Thin the soup to the desired consistency with rich milk or stock (preferably chicken) or both.

Add, if desired, salt and/or paprika.

Serve with chopped parsley.

Source: "The Joy of Cooking' by Irma S. Rombauer, 1946.