6 lg. potatoes
2 qts. milk
1 bay leaf
6 slices onion
6 tbsp. butter
3 tbsp. flour
4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
Dash of cayenne
2 tbsp. parsley
Shredded carrot
Cooked peas

Boil potatoes until soft. Heat milk with bay leaf and onion until hot but not boiling. Discard bay leaf. Puree onion in the milk. Rub the potatoes through a sieve (or put some potatoes with some of the milk and give two short bursts on "Grind" in food grinder). Melt butter in large pot, stir in the flour and heat for three minutes. Slowly add the milk-onion-potato mixture. Mix well with a whisk. Add salt, pepper, celery salt and cayenne. Stir into soup. Bring to a gentle boil so that mixture is thickened. Boil for a minute. Add parsley, shredded carrot and about 1/2 cup cooked peas.

Pretty to look at and good to eat.