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Potato Soup (Normandy Parboil slice)

(Normandy.) Parboil, slice, and pare ten large potatoes. Drain them and add 2 onions, sliced, 2 bits of celery, and 1 ounce butter. Cook for 10 minutes, add 4 slices of stale bread, and 1 quart of white stock. Simmer for 2 hours, add salt, pepper, and nutmeg, 1 pint of hot milk blended with flour and butter. Press through a sieve and serve with croutons.