4 c. peeled, cubed potatoes
1 c. celery, sliced
1 c. onion, chopped
2 c. water
2 tsp. salt
1 c. milk
1 c. whipping or evaporated milk
3 tbsp. melted butter
1 tbsp. parsley flakes
1/2 tsp. caraway seeds
1/8 tsp. pepper
2 c. shredded cheese

Combine potatoes, celery, onions, water and salt in a large Dutch oven. Simmer covered about 20 minutes or until potatoes are tender. Mash mixture a few times with a potato masher, but leave some vegetable pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly reheated.