Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup chopped onion
• 3 cups potatoes, peeled and diced
• 1 cup chicken broth, lowfat okay
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk, lowfat okay
• 2 tablespoons flour

Instructions

1. In large saucepan, cook onions in butter until soft.

2. Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.

3. Simmer for 15 minutes.

4. Add milk to saucepan.

5. Puree half of soup and flour in blender.

6. Return to saucepan.

7. Heat through.