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2 quarts water
1/2 cup chopped celery
1/2 cup carrots
1 bay leaf
1 tablespoon flour
1 tablespoon white vinegar
4 medium potatoes, cubed
1 large onion, diced
1 sprig. celery leaves
1 tablespoon butter
1 cup heavy cream
Cover vegetables with water, add seasononing and cook until well done. Thicken heavy cream with flour and add to soup with vinegar, stirring just to boiling point. Season with salt and pepper and butter. When serving, sprinkle with chopped parsley or dill.
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