Zupa Kartoflana
(Potato Soup)

3 potatoes sliced

1 onion sliced

1 sprig parsley

3 tablespoons butter

1 cup milk

2 stalks celery

2 carrots

2 quarts water

1 tablespoon flour

Add vegetables to water and cook until done.  Force through a sieve.  In pan, heat butter and stir in flour, blending well.  Slowly add hot milk to mixture and let simmer until smooth.  Add strained vegetables and simmer.