Creamy Potato and Vegetable Soup

Melt butter in large saucepan over medium heat. Add onion and cook until tender.

Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add stock, potatoes, salt and pepper. Bring to the boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.

Add milk and parsley and heat just to boiling.

In a separate bowl stir cornflour into cold water. When completely dissolved add to hot soup, stir and serve.