4 c. potatoes, peeled, diced
1/2 c. celery, chopped
1/2 c. onion, chopped
1 qt. water
3 c. milk
2 tbsp. butter
8 parsley sprigs
1 1/4 tsp. salt or more to taste
Freshly ground white pepper to taste

Place the potatoes, celery, onion and water in a large saucepan and bring to a boil. Reduce the heat and simmer until the vegetables are soft but not mushy, about 30 minutes. Drain or allow the water to reduce until almost gone. Chop parsley leaves and reserve the stems. Add the milk, butter, parsley stems, salt and white pepper to taste. Allow the soup to simmer, uncovered, for the flavors to blend, 8 to 10 minutes. Remove the parsley stems; taste for salt. Stir in the chopped parsley leaves. Serve with crisp crackers or one of your best homemade breads.