Cream of Potato Soup

 

2
tablespoons butter
1/2
cup chopped onion
3
cups potatoes, peeled and diced
1
cup chicken broth (or vegetable broth)
1/2
teaspoon dried thyme
1/2
teaspoon celery seed
1/4
teaspoon salt
1/4
teaspoon black pepper
1 1/2
cups milk
2
tablespoons minced fresh parsley

 

 

 

In large saucepan, cook onions in butter until soft.  Add potatoes, chicken broth, thyme, celery seed, salt, and pepper to saucepan.  Bring mixture to a boil.  Cover and simmer for 15 minutes.

 

Add milk to saucepan.  Puree half of soup in blender.  Return to saucepan.  Add parsley.  Heat through. 

 

Serves 3 to 4 or 2 large servings.