Parsonage Potato Soup - cooking recipe

Ingredients

2 c. thinly sliced celery
2 c. chopped onion
1 c. thinly sliced carrots
2 Tbsp. dried parsley
3 Tbsp. margarine
4 chicken bouillon cubes
3 c. water
6 c. peeled and cubed potatoes
1 c. water (optional)
1 can evaporated milk
1 c. instant potato flakes
2 tsp. salt
2 tsp. celery seed

Preparation

Cook celery, onion, carrots, parsley flakes and bouillon cubes in water and margarine until nearly tender, approximately 25 minutes.