Creamy Potato Soup



Yields 7 cups

4 cups - Potatoes, peeled and cubed
1 cup - Celery, sliced 3/4 thickness
1 cups - Onions, coarsely chopped
2 cups - Water
2 tsp - Salt
1 cup - Milk
1 cup - Whipping cream
3 Tbsp - Butter or margarine
1 Tbsp - Dried parsley flakes
1/8 tsp - Pepper



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 vegetables whole.

Stir in remaining ingredients.

Return to heat and cook, stirring constantly until soup is thoroughly heated.

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