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Cream of Potato Soup

4 medium-sized potatoes medium-sized onion 2 tablespoons fat 1 quart of milk 2 tablespoons flour 1 teaspoon salt teaspoon pepper Pare potatoes very thin and cook, in enough water to cover, until soft. Drain off water and save. Rub potatoes through a sieve. Heat milk, onion and potato water (about 1 cup) in double boiler. Remove onion and add to potatoes. Melt fat, mix with flour. Stir into hot soup. Season and serve hot. Two tablespoons of finely chopped parsley added just before serving adds greatly to the attractiveness of the soup. 3 cups celery, cut in inch pieces 2 cups boiling water