1/2 lb. frankfurters or 2 knockwurst, diagonally sliced
1/2 c. chopped celery
1/4 c. finely chopped onion
1/4 tsp. celery seed
2 tbsp. butter
2 cans cream of potato soup
1 1/2 soup cans milk
1/4 c. chopped parsley

In large saucepan, brown franks or wurst and cook celery and onion with celery seed in butter until tender. Blend in soup, milk and parsley. Heat; stirring occasionally. Makes 5 1/2 cups.