Ingredients:
2 Tbls. butter OR margarine
1/2 cup chopped onion
3 cups peeled, diced potatoes
1 cup chicken broth - low-fat okay
1/4 cup chopped fresh parsley
1/4 tsp. dried thyme
1/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
Directions:
In large saucepan, cook onions in butter until soft. Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan. Simmer for 15 minutes. Stir milk/flour mixture into saucepan. Puree half of soup and flour in blender. Return to saucepan. Heat through. |
