3 tbsp. butter
1 c. sliced celery
1/2 c. chopped onion
Minced garlic, to taste
1 can (10 3/4 oz.) condensed chicken broth
1/4 c. water
4 c. cubed potatoes
1 c. carrots, sliced julienne style
1/8 tsp. pepper
Chopped parsley

Melt butter in hot skillet. Add celery and onion and cook until tender. Add garlic, chicken broth, water, potatoes, carrots and pepper. Heat to boiling, reduced heat. Cover, simmer 15 minutes or until potatoes are tender. Garnish with parsley.