- 3 tbsp butter or margarine
- 1 onion, diced
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 clove garlic, minced
- 4 cups diced potato
- 2 cups chicken stock
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley flakes
- 2 cups milk
Melt butter. Add onion, carrot, celery and garlic. Cook until onion is clear. Add potato, chicken stock, salt, pepper and parsley. Boil. Simmer until vegetables are cooked, stirring occasionally. Add milk and heat without boiling. Makes 5 cups.
Can sprinkle grated cheese on top.
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