Yield: 8 servings
|6 cups||Potatoes, diced|
|3 cups||Carrots, sliced|
|2 cups||Celery, diced|
Cook potatoes, carrots, onions and celery in salt water until soft.
Add milk, sliced weiners and pepper and bring to a boil.
Thicken with four and butter that have been rubbed together to form a smooth paste.
Serve with a nippy salad.