3 tbsp. butter-flavor Pam
1 c. sliced celery
1/2 c. chopped onion
2 cloves garlic, minced
1 can chicken broth
1/4 c. water
4 c. cubed potatoes
1 c. carrots, thickly sliced
1/8 tsp. pepper
Chopped parsley

In 10-inch skillet, using butter or Pam, saute celery, onion and garlic over medium heat, until tender. Add broth, water, potatoes, carrots and pepper. Heat to boiling; reduce heat to low.

Cover, simmer 15 minutes until potatoes are tender. Uncover over medium heat; simmer 5 minutes until broth is slightly thickened, stirring often. Garnish with parsley.