CHUNKY POTATO SOUP

Robin's Favorite

(from the Vegetarian Times Cookbook)

2 and 1/2 cups vegetable cooking water or water

1/2 cup sliced celery

3/4 cup onions, cut in half lengthwise, then sliced across

1/2 cup sliced carrots

5 cups sliced unpeeled potatoes

2 teaspoons salt

1/2 teaspoon dry mustard

2 cups milk

1 teaspoon dried parsley flakes.

Place first 5 ingredients in a 2 and 1/2-quart saucepan and bring to a boil.

Reduce heat and simmer, covered, until celery and carrots are tender. Mash

mixture slightly in the saucepan with a potato masher. Add remaining

ingredients and bring soup to a boil again. Reduce heat to simmer and

continue to cook, stirring about 2 minutes more.

Serves 4-6