Potato Cheese Soup with Salmon

In a 2-quart saucepan, melt the butter and saute onion and celery until tender but not brown.

Add potatoes and chicken broth; cover and cook on low heat until potatoes are tender. Purée potato mixture in a blender with 2 cups milk. Return to pan, add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon.

Heat on low, stirring often until hot.

Season with salt and pepper.

Garnish with chopped parsley.

Yields 6 servings.