Title: Lumpy Potato Soup
Categories: Sauce Preserve Soup
Yield: 1 Servings

900	ml	Chicken broth
4	md	Potatoes -- diced
900	ml	Milk
15	ml	Butter
1/4	c	Chopped celery leaves
125	g	Flour
1		Egg
		Salt & pepper to taste

1. Boil the diced potatoes in the chicken broth until tender.

2. Add the milk, butter and celery leaves to the potatoes and broth.

3. In a separate dish, mix the flour and egg with a fork, until little lumps form. There should still be some dry flour, this will thicken the soup.

4. Add the flour/lump mixture to the soup and heat till thickened. Salt and pepper to taste.

Difficulty : easy. Precision : measure ingredients.

Recipe By : Nancy Wallace new@uihepa.hep.uiuc.edu

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