Years ago~as in, before I was married~I worked in the historic downtown Van Buren, AR, in an adorable little gift shopped called Betsy's. The other ladies who worked there and I loved to order take out from a nearby diner called The Pie Plate. On Wednesdays they had the most wonderful potato soup served with homemade rolls. It was just amazing! Sadly, The Pie Plate closed its doors one day and the potato soup was gone. Until I discovered a recipe that seemed to have very similar ingredients (as I was avidly searching for one), so I tried it out making an addition or two and a couple of adjustments and...voila, I had recreated that delicious soup that I loved so much. Today I made it for my kiddos~yes, they loved it~and I wanted to share it with you. Its just that good! 
Lora's Potato Soup
4 cups potatoes, peeled and cubed
3/4 cup celery
1 cup onion
1 cup sliced or chopped carrots
2 tsp. salt
2-4 cups water (enough to cover the veggies)
1 cup milk or half & half
1 cup heavy whipping cream
3 Tbls. butter
1 Tbls. dried parsley flakes
1/2 tsp. caraway seeds
white pepper, to taste
*****
Combine potatoes, celery, onion, carrots, salt and water in a large soup pot. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated. You can add shredded cheese as you serve it, but I prefer it without.
3/4 cup celery
1 cup onion
1 cup sliced or chopped carrots
2 tsp. salt
2-4 cups water (enough to cover the veggies)
1 cup milk or half & half
1 cup heavy whipping cream
3 Tbls. butter
1 Tbls. dried parsley flakes
1/2 tsp. caraway seeds
white pepper, to taste
*****
Combine potatoes, celery, onion, carrots, salt and water in a large soup pot. Simmer, covered, about 20 minutes or until potatoes are tender. Mash mixture several times with a potato masher, leaving some vegetable pieces whole. Stir in remaining ingredients; return to heat and cook, stirring constantly, until soup is thoroughly heated. You can add shredded cheese as you serve it, but I prefer it without.