2 tbsp. butter
1/2 c. onion, sauteed
1/2 c. finely chopped carrot
1/2 c. finely chopped celery
3 c. cubed potatoes
2 tbsp. parsley
1 (10 1/2 oz.) can chicken broth
3/4 tsp. salt

Simmer until veggies are done. Add 3 1/2 cups milk. Add 1/4 cup flour to 1/2 cup milk. Stir until smooth. Add to potato mixture. Heat smooth, but do not boil. Add 1/4 teaspoon dry mustard and 1/2 teaspoon fresh grated nutmeg.