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1.
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Put the potatoes and just sufficient cool water to cover in a stock pot.
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Cover and bring to a boil.
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Cook at a moderate boil till potatoes are tender.
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Puree the potatoes with their liquid through a food mill; put back into pot.
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Set aside.
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2.
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In a skillet, saute/fry the minced onion, with all the butter and oil, over medium heat till pale gold in color.
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Add in the minced carrot and celery and cook for about 2 min, but not long sufficient to let the vegetables become soft, since you want them to be crunchy in the soup.
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3.
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Add in the entire contents of the skillet to the pureed potatoes in the pot.
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Turn on the heat to medium and add in the grated Parmesan cheese, lowfat milk and broth.
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Stir and cook at a steady simmer for a few min, till the cooking fat floating on the surface is dispersed throughout the soup and the consistency of the soup is which of liquid cream.
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Add in salt to taste.
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(Bear in mind which this soup will thicken as it cools in the plate; if the soup is too dense, simply add in equal parts of broth and lowfat milk as required.)
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4.
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When done, fold in the parsley off the heat.
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Serve in hot soup plates and additional freshly grated Parmesan cheese on the side.
