Christina Lynns Long Island Potato Soup

2 T marg

2 t chopped onion

2 t minced parsley

2 t chopped celery

1/2 t salt

1/8 t pepper

3 potatoes, diced

1 qt boiling water

1 T flour

Heat 1 T marg, add onion, parsley, celery, S&P, and saute 10 min. Add potaotes, cover and cook 2 min. Add water and boil 1 hour. Add more boiling water as it evaporates. Brown flour and mix with remaining butter. Add 1 c potato liquid to flour, and took till thickened, stirring constantly. Combine mixtures and serve hot with croutons if desired. Leftover cooked vegies may be added. Serves 5.