Potato Soup

1 quart potatoes, peeled and cubed 1½ quarts chicken broth
1 carrot, pared 1 cup stale bread crumbs
2 stalks celery

Place the potatoes, carrot, and celery in a soup pot with one quart of the bouillon. Cook, covered, for 10 minutes or until the potatoes are soft. Add the bread and cook 10 minutes longer. Put through a food mill or blender. Return the puree to the soup pot; add the remaining bouillon and heat 3 minutes longer. Correct the seasonings (to suit your taste). Serves 6.