Potato Soup

1.Peel and chop the potatoes into bite-sized cubes.

2.Finely chop the onion, carrots, and celery.

3.In a large pot, melt the butter over medium heat.

4.Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are tender and slightly caramelized, about 5 minutes.

5.Add the chopped potatoes to the pot and pour in the vegetable broth. Season with salt and pepper to taste.

6.Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the potatoes are fork-tender.

7.Using an immersion blender or countertop blender, puree about half of the soup until smooth. Be careful when blending hot liquids.

8.Return the blended soup to the pot and stir in the milk. Heat the soup over low heat until warmed through, but avoid boiling.

9.Taste and adjust the seasoning with salt and pepper if needed.

10.Serve the potato soup hot, garnished with fresh parsley.