Potato Soup

2 Tbsp butter
1 cup onion, chopped
1 cup celery, chopped
4 cups frozen southern-style hash brown potatoes
(2) 14-oz cans chicken broth
1 cup 2% milk
¼ cup flour
Salt and pepper to taste

Melt butter in a large saucepan over medium heat. Add onion and celery, and cook until they are soft, about 10 minutes. Add potatoes, stir, and cook for 2 minutes. Pour in chicken broth, turn heat to high, and bring to a boil. Reduce heat to medium, and continue cooking for 15 minutes. Meanwhile, combine milk and flour, mix well, and add to soup. Cook, stirring constantly until thick, about 2 more minutes. Season to taste with salt and pepper.

Makes 6 servings

Allergy Warning: Contains MilkContains Wheat

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