Recipe: Kartoffelsuppe (potato soup with frankfurters or knockwurst) (Campbell's, 1980)

KARTOFFELSUPPE

1/2 pound frankfurters or 2 knockwurst, diagonally sliced
1/2 cup chopped celery
1/4 cup finely chopped onion
1/4 teaspoon celery seed
2 tablespoons butter or margarine
2 cans (10 3/4 ounces each) Campbell's Cream of Potato Soup
1 1/2 soup cans milk
1/4 cup chopped fresh parsley

In large saucepan, brown frankfurters and cook celery and onion with celery seed in butter until tender.

Blend in soup, milk and parsley. Heat; Stir occasionally.

Makes about 5 1/2 cups
From: Recipelink.com
Source: Cambell's magazine ad, 1980