Place potatoes, carrorts, celery, garlic cloves and water into a medium size saucepan, cover and heat to boil and boil for 10 minutes. Add milk, butter parsley , salt and pepper; cover and bring back to boil, Then reduce heat and simmer until the potatoes reach the state of tenderness you prefer. By that time the garlic will be nicely done. Adding two slices of swiss cheese over the soup after it's placed in bowls will give it some yummy flair. :o)