Parsley Potato

Serves 6
1 recipe Hot Potato Soup without cream
1 bunch parsley
1/4 cup diced celery
3 tablespoons butter
1 cup half-and-half cream
1 bunch parsley
Salt and white pepper to taste
Lemon croutons

Prepare potato soup and set aside.

Remove stems from parsley and mince; reserve the sprigs. Saute celery and stems in butter until celery is soft. Puree with some of the potato soup, combine with rest of soup, cream and parsley sprigs and simmer 5 minutes.

Adjust seasonings with salt and pepper. Serve with lemon croutons.