Potato Soup

1 quart chicken soup stock

4 medium potatoes, diced, not peeled

1 T butter

1 quart milk

¼ C celery leaves, chopped

1 dash salt & pepper

1 egg, beaten

1 C flour

2 hard boiled eggs, peeled and chopped

2 C chopped cooked ham

Bring stock to a boil. Add potatoes and cook until tender. Add butter, milk and celery leaves. Bring to a simmer. Add salt and pepper to taste. In small bowl stir beaten egg into flour. Stir with a fork until grainy mixture. Sprinkle small amount into soup stirring constantly. Cook for 15 minutes.