2 potatoes
1 cup milk
1/4 cup butter
2 teaspoons dried parsley, minced
1/2 teaspoon salt
3 tablespoons butter, diced
1/2 teaspoon dried basil
1 (15 ounce) can diced tomato into cans
1/4 cup chopped onion
1/4 cup diced celery
1/4 cup chopped green bell pepper
1/3 cup chopped celery
1/4 cup chopped green onions
1 tablespoon dry bread crumbs
1 tablespoon dry mustard
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into 1/4 inch slices.
In a large pot of salted water, combine milk, butter, parsley, salt, and butter. Boil for 5 minutes. Drain and pour into a pan or serving vessel.
Sprinkle the parsley over the potatoes and add chicken broth, water, tomatoes, onion, celery, bell pepper, celery, green bell pepper, celery, bell pepper and celery. Cover and stir to mix well. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until potatoes are tender.
Stir in bread crumbs, mustard, tomatoes, onion, celery, green bell pepper and celery. Cover and simmer until heated through, about 10 minutes. Serve in bowls.