#109 - Potato Soup

(by Shirley McNevich)

6 - 8 medium red potatoes (cubed)
1 medium onion chopped
3-4 stalks of celery (chopped; if you use the leaves, chop them fine)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes or fresh parsley
2 TBSP Parkay margarine
1 1/2 cups milk

Put cubed potatoes in a pot and cover them halfway with water. Add the onion, celery, salt, parsley and pepper. Cook the potatoes until they are soft when you stick them with a fork. Add the margarine and the milk. Stir and continue heating.