Cream of Potato Soup

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add stock slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, mustard powder, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken stock granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.