1 qt. chicken stock
4 potatoes, peeled and cubed
2 tbsp. butter
1 qt. milk
1/4 c. chopped celery leaves
Salt and pepper to taste
1 egg, unbeaten
1 c. flour

Bring chicken stock and potatoes to a boil. Reduce heat and simmer until barely done, about 25 minutes. Add butter, milk, celery leaves, salt and pepper. Bring SLOWLY to a boil, takes 15-20 minutes. Stir egg and flour lightly together with fork until grainy. Shake and stir into slow boiling soup. Cook for 20 minutes, uncovered. Serves 3-4.