Creamy Potato Parsley Soup (but Without The Cream!)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
• 2 cook, covered, at high for 12 to 13 minutes in a microwave, or until potatoes are tender.
• 3 combine cornflour with a small amount of cold milk.
• 4 stir into potato mixture, and add the remaining milk.
• 5 cook at high for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
• 6 stir once or twice during cooking.
• 7 serve hot with crisp croutons, or toasted bread.
• 8 for vegetarian use vegetable broth or water.