6 tbsp. butter
1 lg. onion, chopped
1 c. chopped celery (including some leaves)
4 c. peeled, diced potatoes
1/4 c. finely chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
4 c. chicken stock (or canned chicken broth)
4 c. milk
3 tbsp. cornstarch
1/4 c. water

In a 6 quart pan, melt 4 tablespoon of the butter over medium heat. Add onion and celery. Cook, stirring occasionally until onion is very soft (about 15 minutes). Add potatoes, 1/4 cup parsley, salt, pepper and stock. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat, covered, until steaming (do not boil). Stir together cornstarch and water and add to soup. Continue cooking and stirring until soup boils and thickens. Season to taste with more salt and pepper. Just before serving, pour soup into a tureen; float remaining 2 tablespoon butter on top and sprinkle with parsley. Makes 6 to 8 servings.