2 c. water
2 c. chopped celery
2 c. diced, pared potatoes (3 med. size)
1 med. onion, chopped (1/2 c.)
1 tsp. salt
1 tsp. pepper
1 qt. milk
1/4 c. all-purpose flour
12 oz. sm. fresh shrimp, peeled and deveined
1/2 c. chopped parsley
1/4 c. (1/2 stick) butter
1/2 tsp. celery salt
1/2 tsp. leaf thyme, crumbled
1/4 c. dry sherry (optional)

Combine water, celery, potatoes, onion, salt and pepper in large saucepan; bring to boiling. Lower heat; simmer, covered, stirring occasionally, for 10 minutes or until potatoes are tender.

Stir together milk and flour in medium bowl until smooth. Stir into soup. Add shrimp, parsley, butter, celery salt, and thyme. Cook over medium high heat until thickened and bubbly. Stir in cherry, if using. Garnish with celery leaves. 6 to 8 servings.