1 onion - chopped
2 Tablespoons butter
4 potatoes
1 cup chicken broth
1/4 cup chopped fresh parsley
1/2 teaspoon ground thyme
1/4 teaspoon of celery seed
salt and pepper - to taste
1 1/2 cups milk
2 Tablespoons of all-purpose flour
Dice up the potatoes to consistent size. The size is up to you i tend to cut mine up to about 1/2 inch cubes.
In a large saucepan sauté the onions till they are clear and tender.
Add into the saucepan the potatoes, parsley, celery seed and chicken broth.
Simmer on medium heat till the potatoes are soft. Remove half of the potatoes
and puree them in a blender. Put the puree back into the saucepan and then add the milk. Stir in the flour slowly to avoid lumps and bring the soup to a low simmer while stirring.
When the soup thickens up remove from the heat and serve.
