Peel, cut into 1-2 inch cubes, and boil potatoes in heavy bottomed pot. Add salt, pepper, and celery salt to water as potatoes are cooking for added flavor.
While potatoes are cooking, chop onion and cook in melted butter until tender, adding garlic about 2 minutes before done. You do not want the onions and garlic to brown, just cook through.
Drain potatoes when fork tender. Return to pot, add onion and garlic, both cans creamed corn, Alfredo sauce, and soy milk to thin. Add more celery salt and pepper to taste. Add parsley and warm through on low.