6 or 7 potatoes
1 c. potato juice
3 tbsp. flour
1 can Milnot or (milk)
1 lg. onion
5 tbsp. water
Oleo or butter
Celery salt

Peel potatoes; cut them up, cook, then mash them. Save the water that the potatoes were cooked in. Take cooked potatoes and add 5 tablespoons of potato water, Milnot, and onions. Make a thickening with flour and water. Add flour mixture to potato mixture. Cook with low heat until done. Serve with butter and celery salt dropped on top of the soup.