Creamy Potato Soup - cooking recipe

Ingredients

1 1/2 lb. potatoes, peeled and roughly diced
3 Tbsp. finely chopped yellow onion
2 Tbsp. butter
3 Tbsp. vegetable oil
3 Tbsp. finely chopped carrots
3 Tbsp. finely chopped celery
5 Tbsp. grated Parmesan cheese
1 c. milk
1/2 c. canned beef broth, plus 1 1/2 c. water
salt
2 Tbsp. chopped parsley

Preparation

Put potatoes in enough cold water to cover them in a stockpot. Cover, bring to a boil and cook at a moderate boil until tender. Puree the potatoes with their liquid; set aside.
Saute the onion in butter and oil over medium heat. Add chopped carrot and celery and cook approximately 2 minutes. Add vegies to pureed potatoes in the stockpot.
Turn heat to medium and add the Parmesan cheese, milk and broth. Stir and cook for a few minutes until consistency reaches liquid cream. Salt and parsley to taste.