4 c. peeled, cubed potatoes
1 c. sliced celery
1 c. chopped onion
2 c. water
2 tsp. salt
1 c. milk
1 c. whipping cream
3 tbsp. butter, melted
1 tbsp. dried parsley
1/2 tsp. caraway seeds
1/8 tsp. pepper

Combine first 5 ingredients in Dutch oven. Simmer, covered, 20 minutes. Mash mixture once or twice with potato masher. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly heated. Yield: 7 cups.