Best potato soup

• 1 quart 2 % milk
• 1 Butter
• 3 tbsp Flour
• 1 cup Diced onions
• 1 cup Diced celery
• 2 tbsp Rosemary
• 2 Chicken boullion cubes
• 2 tbsp Morton season all
• 1 tbsp Pepper
• 4 each Baking potatos
• 2 tbsp Parsley flakes

1. Bake potatos early and let cool.
2. Melt 1/8 pound of butter in skillet.
3. Add onion and celery and saute.
4. Do not overcook
5. Add flour to absorb butter.
6. Transfer to 3 qt sauce pan or kettle
7. Gradually add milk and wisk until smooth and creamy.
8. Continue adding and stirring in milk until desired soup consistancy.
9. Add the seasonings including rosemary and parsley flakes
10. Peel cooled potatoes and diced them and add to soup.
11. Simmer on low for 20 to 30 minutes then serve

milk, butter, flour, onions, celery, rosemary, chicken, season all, pepper, baking potatos, parsley flakes

Taken from cookpad.com/us/recipes/330932-best-potato-soup (may not work)