Makes about 4-5 servings
Ingredients:
1 cup diced onions
1/2 cup finely chopped celery
2 Tbsp butter
1 can (about 14oz) condensed chicken broth
1 tsp. salt
Dash of pepper
2 cups cubed potatoes (I usually put in a little more, whatever 2 large potatoes give me)
1 1/2 cup milk
1/2 cup light cream
1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)
Directions:
- Saute onions & celery in butter until transparent, but not browned
- Add chicken broth, salt, pepper, and potatoes
- Cover and bring to boil
- Reduce heat and boil gently until potatoes are tender, about 20 minutes
- Add milk, light cream, and parsley
- Heat thoroughly
- Serve
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