In 10-inch skillet over medium heat, in hot butter, cook celery, onion and garlic until vegetables are tender, stirring occasionally.
Add broth, water, potatoes, carrots and pepper to skillet.
Heat to boiling; reduce heat to low.
Cover; simmer 15 minutes or until potatoes are tender.
Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often.
Sprinkle with parsley before serving.