3 tbsp. butter
1 c. chopped onion
3 c. peeled, diced potatoes
3/4 c. chopped celery
3/4 c. grated carrot
2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
3 c. milk
1/2 tsp. parsley flakes

Melt butter in large saucepan or Dutch oven. Add onion and cook until soft. Add potatoes, celery, carrot, salt, pepper and broth. Simmer until all vegetables are tender, about 15 minutes. Add milk and parsley flakes. Heat just to boiling, but do not boil.