Peel and thinly slice Potatoes, onion and celery. Saute for 3 to 5
minutes in hot vegetable oil.In a large pot, add all of the
vegetables and cover with with just enough boiling water to cover.
Place bay leaf and salt in pot and boil vegetables until tender.
Drain vegetables and reserve liquid. Mash vegetables into vegetable
stock; add butter. Thin soup with milk as desired; heat until warm.
(DO NOT boil).Ladle into soup bowls and sprinkle with chopped
parsley.
