Velvet Smooth Cream of Potato Soup

1
Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
2
Add potatoes and parsley, toss until coated.
3
Add broth, bring to a slow boil and cook until potatoes are soft.
4
Remove from stove.
5
Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
6
Pour puree back into original pot, along with the reserved chopped veggies.
7
Stir and add heavy cream,heating through- DO NOT BOIL.