INGREDIENTS

1. 1onion
2. 1 dicedcelery
3. 1tablespoonbutter
4. 8medium peeled and dicedpotatoes, any type
5. 1pintwater
6. 1teaspoonsalt
7. 1/2teaspoonpepper
8. 1tablespoonparsley
9. 1pintlow-fat milk

DIRECTIONS

1. Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
2. After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
3. Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
4. Simmer a further 5 minutes, but don’t boil it!
5. Serve. You can microwave any leftovers.