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Export 6 ingredients for grocery delivery
Step 1
To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
Step 2
Set on stove and turn to high.
Step 3
Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
Step 4
Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
Step 5
Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!)
Step 6
Serve. The soup will thicken as it cools.
Step 7
To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.
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