stardel main Established in 1994

Potato Soup

5 large russet potatoes, peeled and cut into large pieces
16 oz chicken broth
1 small onion, diced
1 T olive oil
2 cups skim milk
1/8 t dried rubbed thyme
1/8 t pepper
1/4 t salt

1. Saute onion in olive oil until transparent.

2. Cook potatoes and onions in chicken broth until potatoes are fork
tender.  Remove from heat, but don't drain.  Break potatoes into smaller
pieces with fork or masher.  

3.  Stir in milk, thyme, pepper, and salt.  Heat over medium heat, stirring

4.  Add cornstarch if thicker soup is required, stirring until it reaches
desired consistency.