KARTOFFELSUPPE (POTATO SOUP) 2 each potatoes; medium 1 each onion; medium size 4 each celery & leaves; stalks 2 tablespoon vegetable oil 1 x boiling water 1 each bay leaf; small 1/2 teaspoon salt 2 tablespoon butter 2 cup milk; up to 3 cups maybe used Peel and thinly slice potatoes, onion and celery. Sauté for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. Ladle into soup bowls and sprinkle with chopped parsley. A Great Meal Idea!
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