POTATO SOUP (4)

2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste. Peel, wash, and cut up the potatoes, and cut up the celery. Boil with the water until tender. Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve.