Cream of Potato Soup
rec.food.recipes/JANIC412 (2001)

3 cup potatoes, cut into 1/2 inch cubes
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup water
1 tsp. salt
2 tbsp. all-purpose flour
1 1/2 cup milk
1 cup chicken broth
1 tbsp. chopped parsley

Combine potatoes, onion, celery, and salt in a 2 quart casserole. Cover with a tight lid or plastic wrap. Microwave on high (100%) for 10 to 12 minutes, or until vegetables are tender. Mix flour, milk, chicken broth, and parsley until smooth. Stir into potatoes. Microwave on high for 15 to 20 minutes, uncovered, or until thickened. Stir occasionally during cooking.

Yields 4 to 5 servings