Irish Cream of Potato Soup

Meg Dennehy-Fowler of Bellwood knows about soup. The 50-year-old is the director of food service at the Grier School in Tyrone. This is a recipe that dates back in her family 80 years. (Found in Altoona Mirror)

3 pounds of potatoes, peeled and cut into quarters
1 cup celery chopped
1/4 cup salt
1 stick butter
1 quart heavy cream
1/2 quart milk
1 cup flour
2 eggs
Parsley for color

Put potatoes, celery and salt in pan of water and boil. When potatoes are done, drain off water and lightly mash potatoes and celery in same pan with hand potato masher, leaving some potatoes bite-size.

Add butter, heavy cream and milk. Add more milk if too thick. Add parsley for color, salt if needed.

In a saucepan, boil water. Meanwhile, mix together flour, eggs and water if too dry — mixture needs to be pasty. Drop by half-teaspoon size into the boiling water. They will stick to the bottom so use a slotted spoon to loosen, then they will float to the top of boiling water. Spoon into soup.