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POTATO AND CELERY 6 to 7 potatoes celery No-Salt to taste pepper to taste Scrub potatoes (3 large) and slice into 2 pint pan (or larger). If the potatoes are small you may use 6 to 7. Cook in 1 to 2 quarts of water. (We use well water because it has no chlorine or other additives.) When soft, put in blender and add celery leaves, No-Salt to taste and pepper to taste. Reheat to slow boil and serve hot with garlic toast which has been oven broiled, croutons or crackers. This soup was designed for someone on a low calorie, no salt diet (heart) because celery has natural salt, the leaves or seed can be used for seasoning. Milk isn't used but sometimes a low sodium-low cholesterol frozen dairy product is, but should not have coconut oil, read labels. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!