> PARSLEY POTATO SOUP > 1 onion, chopped > 3 tablespoons butter > 3 white potatoes, peeled and diced > 1 tablespoon chopped celery > 1 bay leaf > 2 cups milk > 2 cups stock > 1/4 cup minced parsley > Sauté onions and celery in butter. Add potatoes and bay leaf and > simmer until potatoes are tender, about 10 minutes. Remove bay leaf > and blend potato mixture or put through a sieve. Season with salt and > pepper then add milk and parsley and reheat.
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