5 lg. potatoes, cut to bite size
5 c. water
2 chopped onions, fine
1 chopped carrot
2 sticks celery
6 chicken bouillon cubes
1 tbsp. parsley flakes

Cut potatoes and cook until tender. I start the water to boil add carrots, onions, celery then potatoes. Beat 1 egg with 1/2 teaspoon salt and 2 tablespoons milk. Mix in 1 cup flour. Drop in pea size pieces into boiling soup. Cook and cover for 5 to 10 minutes.

Add 1 can evaporated milk and 1/3 cup butter. Simmer for 10 minutes.