Potato Bisque - cooking recipe

Ingredients

1/2 c. margarine
1/4 c. water
1 whole onion, chopped
1/4 tsp. pepper
1/4 c. parsley, freshly chopped
1 qt. skim milk
3 c. fresh Idaho potatoes, diced
1/2 tsp. salt
1 qt. low-fat reduced sodium chicken broth
1 c. celery, chopped
4 Tbsp. cornstarch, mixed with water

Preparation

In a large kettle, melt margarine over medium heat; add onion and celery and cook until limp, stirring occasionally, approximately 10 minutes.
Add potatoes; brown and cook 10 minutes.
Add parsley, salt, pepper and broth.
Cover and cook about 30 minutes until potatoes are tender.
Stir in milk and heat until ready to boil.
Add cornstarch mix.
Continue cooking until thick.