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Kartoffelsuppe (Potato Soup)

2 ea Potatoes; Medium
1 ea Onion; Medium Size
4 ea Celery & Leaves; Stalks
2 T Vegetable Oil
1 x Boiling Water
1 ea Bay Leaf; Small
1/2 t Salt
2 T Butter
2 c Milk; Up to 3 Cups Maybe Used

GARNISH
Parsley; Chopped

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 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. (DO NOT boil). Ladle into
soup bowls and sprinkle with chopped parsley.

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