Italian Potato Soup

2 lbs. potatoes-peeled and chopped
1 sm. onion-chopped
¼ c. olive oil
3 T. butter
1 c. chopped carrot
1 c. chopped celery
2 c. milk or half and half
2 c. chicken broth
1 t. salt
1 t. pepper
½ c. grated Parmesan cheese
3 T. chopped parsley

Cover potatoes with just enough water to cover and boil until tender-about 20 min. In a separated pan, sauté all veggies in combo of oil and butter until soft. Add to potatoes in their liquid. Also add milk, broth, cheese, salt. Lower heat and simmer. Add parsley just before serving. You can puree all or part of the soup depending on what texture you want. Serve with additional parmesan cheese.