Microwave Potato Parsley Soup - cooking recipe

Ingredients

3 c. peeled, cubed potatoes
1/4 c. chopped onion
1/4 tsp. salt
1 (14 oz.) can chicken broth
1 small bunch parsley, chopped
2 Tbsp. cornstarch
1 1/2 to 2 c. milk

Preparation

Combine potatoes, onion, salt and broth in 2-quart casserole. Add parsley.
Cook, covered, for 13 to 15 minutes or until potatoes are tender.
Combine cornstarch with a small amount of cold milk; stir into potato mixture.
Add remaining milk.
Cook, uncovered, for about 3 minutes or until mixture comes to a boil and is piping hot.
Stir once or twice during cooking.
Serves 4.