Creamy Potato Parsley Soup (But Without The Cream!) - cooking recipe

Ingredients

3 cups peeled cubed potatoes
1/4 cup chopped onion
1/4 teaspoon salt
1 (14 ounce) can vegetable broth (I would use water) or (14 ounce) can water (I would use water)
1 bunch parsley, chopped
2 tablespoons cornflour
1 1/2 - 2 cups cold milk

Preparation

Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
Combine cornflour with a small amount of cold milk.
Stir into potato mixture, and add the remaining milk.
Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
Stir once or twice during cooking.
Serve hot with crisp croutons, or toasted bread.
For Vegetarian use vegetable broth or water.