Quick Potato Soup - cooking recipe

Ingredients

5 or 6 small potatoes, peeled and cut into bite-size pieces
2 onions, chopped
2 bouillon cubes
1 can milk
dried parsley flakes
1 carrot, shredded
1 can cream of celery soup
1 can water
salt and pepper to taste

Preparation

Cook potatoes, onions and carrot in minimum amount of water (just to cover).
Add bouillon cubes when vegetables are done. Add soup, stirring quickly until smooth.
Add milk and water (can use two cans of milk and eliminate the water).
Add seasonings. If you want a richer soup, add 1/4 cup butter and use evaporated milk.
If you want more soup, add more water and milk.