|Hot potato soup recipe||1 (Without Cream)|
|Parsley||1 Bunch (100 gm)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Half and half||1 Cup (16 tbs)|
|White pepper||To Taste|
|Lemon croutons||1⁄2 Cup (8 tbs)|
Prepare potato soup and set aside.
Remove stems from parsley and mince; reserve the sprigs.
Saute celery and stems in butter until celery is soft.
Puree with some of the potato soup, combine with rest of soup, cream and parsley sprigs and simmer 5 minutes.
Adjust seasonings with salt and pepper.