• 4 C. white potatoes, peeled and cubed
• 1 C. celery, cut into 3/4-inch slices
• 1 C. coarsely chopped onion
• 2 C. water
• 1 1/2 tsp. salt
• 1 C. whole milk
• 1 C. whipping cream
• 3 Tbs. melted butter
• 1/2 tsp. caraway seeds
• 1/8 tsp. black pepper
• 1 Tbs. parsley flakes

Combine potatoes, celery, onion,water and salt in a large dutch oven or 6 qt. pot. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture once or twice with a potato masher, leaving some pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly until soup is thoroughly heated. Remove from heat. Serve hot.