1 qt. milk
3 potatoes
1 or 2 leeks
2 sliced onions
2 tbsp. butter
1/4 tsp. celery salt
2 or 3 stalks celery, cut up
1 tsp. salt
1 c. potato juice
2 tsp. minced parsley
Few grains of pepper and cayenne

Cook potatoes in boiling salted water until very soft. Drain. Rub through puree strainer. Add 1 cup potato juice, stirring constantly. Add the butter, seasoning and minced parsley, mixing all together. Cook 1 minute before serving.