3 medium potatoes, peeled, cooked and sliced (2-1/2 cups)
1 tablespoon minced fresh parsley
1 tablespoon paprika
In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.