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Scotch Potato Soup (Bunch leeks or cups onion cups)

1 bunch leeks or 2 cups onion. 3 cups potato cubes. 1 head celery. 1 quart milk. 2 tablespoons flour. 1/2 tablespoon finely chopped parsley. 5 tablespoons butter.

Salt, pepper.

PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.