Cream Of Potato Soup - cooking recipe

Ingredients

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

Preparation

Combine potatoes, celery, onion, water, seasonings and bouillon granules in 2-quart casserole.
Cover.
Microwave at High 7 to 10 minutes or until vegetables are tender, stirring after half the cooking time.
Combine 1/4 cup milk with flour until smooth.
Stir flour mixture, remaining milk and butter into potato mixture. Microwave at High, uncovered, 7 to 10 minutes or until thickened, stirring several times during cooking.
Makes 1 quart.