1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
2 med. sized red or white potatoes, peeled and cut into cubes
2 tbsp. chopped parsley
1 can chicken broth
2 c. milk
1 1/2 tbsp. cornstarch, mixed with 3 tbsp. water
Salt and pepper to taste

In a 3 quart pan over medium heat, cook onion and celery in the butter until onion is soft, then add potatoes, the parsley and broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender. Stir in milk and cook, cover until soup bubbles and thickens slightly. Season to taste with salt and pepper. Serve hot and garnish with parsley and butter.