Potato Soup - cooking recipe

Ingredients

1 1/2 lb. potatoes (4 to 5), peeled and diced
3 Tbsp. chopped onions
2 Tbsp. butter and 3 Tbsp. oil or 5 Tbsp. butter
3 Tbsp. fine chopped carrots
3 Tbsp. fine chopped celery
3 Tbsp. fresh grated Parmesan
1 c. milk
2 c. weak beef broth or 1/2 c. canned broth + 1 1/2 c. water
salt
2 Tbsp. chopped parsley

Preparation

Put potatoes just covered with cold water in pot and cook until done.
Puree potatoes and liquid.
Set aside in pot.
Saute onions in butter and oil until golden.
Add chopped celery and carrot and cook for 2 minutes.
Add entire skillet contents to the potatoes.
Turn heat to medium and add Parmesan, milk and broth. Stir and cook at a steady simmer for a few minutes or until the fat floating on top disappears.
Add salt to taste.
Garnish with parsley and serve.