1 cup oil for frying
1 pound potatoes
2 celery leaves, sliced
1/2 cup salt
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried marjoram
2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
6 (8 ounce) cans milk
In a large skillet, heat oil over medium heat. Saute potatoes until tender, about 5 minutes. Drain and place in a large bowl, leaving skin on.
In a medium bowl, mix together salt, onion, garlic, marjoram, thyme, pepper, thyme, basil, carrots, celery and onion. Mix well.
Fry celery leaves and salt in separate panes in 9 inch glass dish or skillet until golden brown. Drain and set aside.
In a large saucepan, heat water to boiling. Add oil and fry, stirring, until oil is so hot that it bubbles with a rounded spoon. Reduce heat to medium-low, remove celery leaves and set aside.
Saute potatoes until golden, about 5 minutes. Drain, scoop and cut into thick slices.
In a medium saucepan, heat water to boiling over medium heat. Season with salt, salt, onion, garlic, marjoram, thyme, black pepper, thyme, basil, carrots, celery and onion. Reduce heat to medium-low and add milk. Simmer 15 minutes and stir in steamed potato slices. Heat to medium.
Reduce heat to medium and add milk and potato slices. Heat, stirring occasionally, until liquid is reduced to about 1/4 cup, stirring constantly, and potatoes are tender.