Creamy Potato Soup - cooking recipe

Ingredients

4 to 6 medium size potatoes
1 small onion, finely chopped
1 stalk celery, chopped
2 cans chicken broth or 4 bouillon cubes
2 c. water
pinch of pepper
1/4 c. oleo
4 Tbsp. flour
2 c. milk

Preparation

Wash and boil whole potatoes with skins until tender (as for potato salad).
Cool slightly.
Peel and cut up into small chunks or bite size pieces.
In a 5-quart soup pot, cook onion and celery in 2 tablespoons oleo until tender.
Do not brown.
Add broth, water and pepper.
Bring to boiling; boil about 3 minutes.
Add potatoes.