Potato Soup - cooking recipe

Ingredients

3 stalks celery (with leaves)
1 medium yellow onion
5 to 6 medium size potatoes
1 1/2 tsp. salt
1 (13 oz.) can canned milk
1 cube margarine
white pepper to taste
salt to taste

Preparation

Chop celery and onion; add to a small amount of boiling water (to cover celery and onion) and simmer to soften while peeling and cubing potatoes (I use Russets).
Add salt to water, then add potatoes and more boiling water, just to cover potatoes.
Boil until desired consistency.
Reduce heat.
Add canned milk to the existing potato mixture and water.
Add cube of margarine and slowly heat soup.
Stir often; add white pepper and salt to desired taste.
When margarine is melted, soup will be ready.