Recipe - Katherines Cream Of Potato Soup

3 cup Potatoes, minced , (about 4
medium)
One half cup Onion, chopped, (about 1
medium)
One half cup Celery, chopped
One half cup Parsley, minced
1 One half cup Water
3 cup Milk
3 tablespoon Butter, softened
3 tablespoon Flour salt and pepper to
taste
Paprika for garnish

Makes 6 cups.

Pour water into medium saucepan. Add potatoes, onion, celery and parsley.
Bring to boiling, reduce heat and simmer, covered, until potatoes are
tender.

Add milk and heat. Mix softened butter and flour. Blend in liquid from the
pot until thin enough to pour. Return to pot, stirring until thickened. Add
salt and pepper to taste. Simmer 3 minutes. Pour into bowls. Sprinkle with
paprika and minced parsley, if desired.

This recipe was the author's mother. She often served it to the 'traveling
men' who came to the farm . These were the peddlers who sold products or
bought goods: like the Rag Man and the Junk Man. They would often stay the
night and be fed.

"One memorable peddler, a plump old gentleman whose bushy white mustache
was 'rimmed' in orange, always timed his visit at noon. How he relished my
mother's potato soup! After each leisurely slurped spoonful he would place
a forefinger over his mustache and noisily suck in the fringes, while we
kids watched in goggleeyed fascination."

Source: The Columbia River Cookbook, by Joan Van Divort (1981),Columbia
River Press, ISBN# 0939688042

I believe this soup was also served at author's restaurant, The Columbia
River Kitchen, Wenatchee, Washington (in the late 1970's).

MC formatted by Brenda Adams adamsfmle@sprintmial.com; mc post 6/17/97

Recipe by: The Columbia River Cookbook, by Joan Van Divort (1981) Posted to
MCRecipe Digest V1 #648 by Badams adamsfmle@sprintmail.com on Jun 22,
1997