Knephla Soup

Soup:
4-5 potatoes (peeled + diced)
1 carrot (chopped)
1 small chopped onion
1 celery stalk (chopped)
1/4 c. chicken bouillon
5 c. water
1/4 c. butter
pepper
chives
1 (13 oz.) can Evaporated milk

Knephla:
1 c. flour
1/2 c. water
1 egg

Put all ingredients for soup except evaporated milk and chives in kettle and cook until tender. Add milk and chives. Bring to boil. Mix flour, egg and water, then spoon into hot mixture. Make knephla small. Simmer 10 minutes.