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Post by Granny Smith on Mar 1, 2008 20:45:56 GMT -5
Cream of Potato Soup contributed by gayla
1 med. onion - chopped 2 Tbls. butter OR margarine 4 med. potatoes - peeled, diced 1 cup chicken broth 1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley 1/4 tsp. ground thyme 1/4 tsp. celery seed salt and pepper - to taste 1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
Stir milk/flour mixture into the saucepan.
Puree half of soup in a blender; return puree to the saucepan. Simmer soup, stirring often, until thickened
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