Tony Hillerman Creamy Potato Soup (modified)

• 10 medium russet potatoes, peeled and diced
• 1 diced onion
• 2 stalks celery, diced
• 2 cups cream or half and half
• 2 tbsp butter
• salt and pepper to taste
• chopped Italian parsley

In a heavy pot, place potatoes, onion and celery and add enough water to barely cover. Cook, covered, until tender but not mushy.

Remove half of the solids and pulse in food processor. Return to pot.

Stir in the cream and butter and add salt and pepperf to taste. Heat to a simmer; do not allow to boil. Add Italian parsley.

Serve with toasted bread of club crackers.