Cream Of Potato Soup - cooking recipe

Ingredients

3 1/2 c. diced potatoes
2 stalks celery, sliced
1 c. water
1 tsp. parsley flakes
1/8 tsp. pepper
1 tsp. instant chicken bouillon cube
2 c. milk, divided
4 Tbsp. flour
1/4 c. butter or oleo
1 small onion, chopped

Preparation

Combine potatoes, celery, onion, parsley flakes, pepper and bouillon granules in a 2-quart casserole dish.
Cover with lid. Microwave (High) for 8 to 10 minutes, until vegetables are tender, stirring once.
Add 1/4 cup milk to the flour and stir until smooth.
Stir flour mixture, remaining milk and butter into potato mixture.
Microwave (High), uncovered, for 8 to 10 minutes, until thickened, stirring frequently during cooking.