CREAMY POTATO SOUP|
4 c. peeled, cubed potatoes
1 c. celery (3/4-inch slices)
1 c. coarsely chopped onion
2 c. water
2 tsp. salt
1 pt. (2 c.) half and half
3 Tbsp. melted butter or oleo
1 Tbsp. dried parsley flakes
1/8 tsp. pepper
1/2 tsp. caraway seed
Combine vegetables in water in large Dutch oven. Simmer
covered about 20 minutes. Mash mixture once or twice, stir in
remaining ingredients and stir constantly until thoroughly
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