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Cream of Potato Soup


1 medium onion, chopped
2 Tbls. butter
4 medium potatoes, peeled and 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 or 1/2 tsp. celery salt
Salt and pepper to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour


Saut, onions in butter until soft. In a large pot combine onions, potatoes, chicken broth, parsley, thyme, celery seed or celery salt and salt and pepper. Simmer for 15 minutes over medium-low heat, stirring occasionally.

Stir milk/flour mixture into the soup. Put half of the soup into a blender, puree and return pureed soup to the the cooking pot.

Simmer, stirring frequently until cream of potato soup is thickened.

Serves: 6

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