Potato Soup

• 1/4 c. butter or margarine
• 1 large onion, chopped
• 1 c. chopped celery
• 1 c. thinly sliced carrots
• 3 to 4 medium potatoes, cut into 1/2-inch cubes (4 c.)
• 1/4 c. parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 qt. regular strength chicken broth or 4 bouillon cubes in 1 qt. water
• 1 qt. milk
• 3 Tbsp. cornstarch
• 1/4 c. water

1. In an 8 to 10-quart kettle, melt butter over mediuim heat; add onion and celery and cook, stirring occasionally until onion is very limp, about 10 minutes.
2. Add carrots, potatoes, parsley, salt, pepper and chicken broth.
3. Cover.
4. Cook until vegetables are tender, about 20 to 30 minutes.
5. Stir in milk; cover.
6. Cook until soup is thoroughly hot but not boiling.
7. Blend cornstarch with water until smooth.
8. Add to soup.
9. Continue cooking until soup boils and thickens, about 5 minutes.

butter, onion, celery, carrots, potatoes, parsley, salt, pepper, regular strength chicken broth, milk, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446005 (may not work)