Serve this hearty soup any time you have a few potatoes on hand.
Chop the onion, celery and remaining potatoes.
Melt the butter in a soup pot. Add the celery and onion.
Cook until just soft.
Sprinkle on the flour and cook for 3 minutes.
Add the broth, milk, and the rest of the potatoes.
Simmer until the potatoes are soft (about 45 minutes).
Stir in the mashed potato that was set aside. Check the seasonings.
Serve warm, garnish with parsley.
Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.