3 tbsp. butter
1 c. celery, sliced
1/2 c. onion, chopped
2 cloves garlic, minced fine
1 (10 3/4 oz.) can condensed chicken broth
1/4 c. water
4 c. raw potatoes, cubed
1 c. carrots, cut into julienne strips
1/8 tsp. pepper
Chopped fresh parsley or parsley flakes

In 10 inch skillet over medium heat, in hot butter, cook celery, onion, and garlic until tender. Add broth, water, potatoes, carrots and pepper to skillet. Heat to boiling and reduce heat to low. Cover and simmer 15 minutes or until potatoes are tender. Uncover and over medium heat, simmer 5 minutes or until broth is thickened, stirring often. Sprinkle with parsley before serving.