8 med. sized potatoes
1 onion or scallions, cut up
2 stalks celery, diced
1/2 c. (1 stick) butter
5 c. milk
2 tbsp. all-purpose flour
2 tsp. parsley flakes
salt and pepper

Dice potatoes into 1/2-inch cubes, cover with water and cook until tender.

Cook chopped onion and celery until soft, add butter. Heat milk and flour in a large pot until the milk starts to thicken. Mash about 2/3 of the cooked potatoes and add to the milk mixture. Now add the remainder of the potatoes, also onion, celery, butter and parsley and season to taste. Use the water from cooked potatoes to thin the soup out to proper consistency.

Submitted by: Kristyn Buckley