Potato Soup

Old Fashioned Potato Soup
American.  Unadorned, not fussed with.

4 c. peeled, cubed potatoes
1 c. celery, chopped
1 c. onion, coarsely chopped
2 c. water
2 tsp. Salt
1 c. milk or half and half
1 c. cream
3 Tbsp. Butter
1 Tbsp butter
1 Tbsp. Dried parsley flakes
one-half tsp caraway seeds
1/8 tsp. Pepper

Combine potatoes, celery, onion, water and salt in a large Dutch oven. Simmer, covered, about 20 minutes or until potatoes are tender. Mash about half of the vegetables, oleaving the rest whole. Stir in remaining ingredients; return to heat and cook, stirring constantly untl soup is thoroughly heated
Serves 6.