Potato Soup - cooking recipe

Ingredients

4 c. potatoes, pared and cubed
1 c. celery, sliced
1 c. onion, coarsely chopped
2 1/2 c. water
2 tsp. salt
1 1/4 c. milk
1 c. whipping cream (don't whip)
3 1/2 Tbsp. butter or margarine, melted
1 Tbsp. parsley flakes
1/2 tsp. caraway seed
1/8 tsp. black pepper

Preparation

Combine first five ingredients in a large Dutch oven.
Simmer, covered, about 20 minutes or until potatoes are tender.
Mash mixture several times with potato masher, leaving some pieces of vegetables whole.
Stir in remaining ingredients.
Return to heat and cook, stirring constantly, until soup is heated.
Don't boil. Serves 8.