Pennsylvania Dutch Potato Soup - cooking recipe

Ingredients

1 small onion
1 stem celery
3 medium potatoes
1 qt. water
1 1/2 tsp. salt
pepper to taste
2 c. milk
1 Tbsp. flour
2 Tbsp. butter or margarine
2 Tbsp. parsley
1 hard-boiled egg (optional)

Preparation

Chop onion and celery.
Peel and dice potatoes into a pan with 1 quart water, salt and pepper.
Cook 20 minutes; add 1 cup milk. In a shaker, mix flour with other cup of milk.
Add to soup. Stir constantly until it boils.
Boil 1 minute.
Add butter and parsley before serving.
Add egg, if desired.