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Cream of Potato Soup

2 c. raw diced potatoes
1/3 c. diced celery
1/4 c. onion, chopped
2 tbsp. parsley, chopped
1/2 tbsp. salt
4 c. water
3 tbsp. flour
2 tbsp. butter
2 c. milk
1/4 tsp. pepper

Cook vegetables and salt in water in a covered pan for 20 minutes. Puree in processor or blender. Melt butter; add flour and cook, stirring constantly, 1 minute. Add pureed vegetables and milk and season to taste. Cook over low heat to serving temperature. Worcestershire sauce may be added to seasonings.

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