In a large saucepan, cook the potato, onion, celery and garlic in butter and 2 tablespoons water, covered, 8 to 10 minutes or till vegetables are tender.

Stir in the tomato juice, milk, condensed soup, parsley, garlic powder, thyme and 1/2 teaspoon pepper.

Heat through. Top with croutons and parmesean cheese. Makes 5 servings. Enjoy!