Potato Soup

Sickeningly easy: chop it up, toss it in.

Yields: 6 servings

Prep. Time: 0:30

1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - diced (if not red, peeled)
5 celery stalks. chopped
1 cup chicken broth
1/4 tsp. ground thyme
1/4 tsp. celery salt
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.

Simmer soup, stirring often, until thickened.

If you want thicker, simply ladel some of the broth back into the saucepan with additional flour and pour back in as before until you get a consistency that makes you happy.