Angie's Potato Soup

1/4 cup onion -- pealed and minced
2 tablespoons butter or margarine
4 cups peeled potatoes -- diced
3 cups cold water
3 cubes chicken bouillon
1 teaspoon salt
1/2 teaspoon celery salt
1 cup milk
1 cup light cream
1/2 teaspoon pepper
1 tablespoon minced parsley
4 stalks celery
1 carrot stick, sliced thin(for color)
4 tablespoons cornstarch

Add cornstarch to milk and stir to dissolved. Set aside. Stir-fry onion in
butter in a heavy saucepan over moderate heat 5 minutes until limp, add potatoes,
water, salt, celery salt, celery, carrots and bouillon. Cover and simmer 10 - 15
minutes, until potatoes are tender. Add milk mixture, cream and pepper. Be sure
to stir after adding ingredients to prevent lumping. Simmer uncovered, stirring
constantly, 3 - 5 minutes until potatoes are done. Sprinkle with parsley and
serve.


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