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1 1/2 pounds potatoes peeled and diced
1/2 onion finely chopped
3 tablespoons butter
3 tablespoons vegetable oil
1/4 cup carrots finely chopped
1/4 cup celery finely chopped
5 tablespoons freshly grated Parmesan cheese
1 1/2 cups milk
1/2 cup beef broth
1 cup water
Salt to taste
2 tablespoons chopped fresh parsley


Boil potatoes in large covered saucepan with just enough water to cover potatoes. Boil until potatoes are tender. Puree the potatoes with their liquid. Return potato puree to saucepan.

In a frying pan, heat butter and oil and sauté chopped onions till translucent. Add carrot and celery and sauté about 2 minutes. Stir vegetables into the pureed potatoes. Add Parmesan cheese, milk, broth, and water. Simmer 10 to 15 minutes until oils are well blended and soup is creamy. Keep in mind that it will thicken as it sits on the plate. Add salt to taste. Add parsley when ready to serve and serve with grated Parmesan cheese.