Peel and cube potatoes. Chop onion and celery.
Saute' for 3 to 5 minutes in hot vegetable oil. In a large pot, add
all of the vegetables and cover with with just enough boiling water
to cover. Place bay leaf and salt in pot and boil vegetables until
tender. Drain vegetables and reserve liquid. Mash vegetables into
vegetable stock; add butter. Thin soup with milk as desired; heat
until warm. (DO NOT boil).
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