Creamy Potato Soup - cooking recipe

Ingredients

4 c. peeled cubed potatoes
1 c. (3/4 inch slices) celery
1 c. coarsely chopped onion
2 c. water
2 tsp. salt
1 c. milk
1 c. whipping cream
3 Tbsp. butter or margarine, melted
1 Tbsp. dried parsley flakes
1/8 tsp. pepper

Preparation

Combine potatoes, celery, onion, water and salt in a large Dutch oven.
Simmer covered about 20 minutes or until potatoes are tender.
Mash mixture once or twice with a potato masher, leaving some vegetable pieces whole.
Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly heated.
Yield:
7 cups.