Ella’s Potato Soup

6 potatoes, peeled & cubed
Onions, diced
1 carrot, diced
1 stalk celery, diced
5 c. water
Salt & pepper, to taste
1/2 T. butter
4 cubes chicken bouillon
Parsley flakes
1 can evaporated milk, later

Cook until completely done. Add 1 can evaporated milk, just enough to heat through. First part can be cooked day before. Next day, heat and add milk.

Note: You may also top with Cheddar cheese when serving.

Clarice Schmidt,
Given to me by Mrs. Henry Rosenfeldt,
Board Member, 1959