Creamy Potato Parsley Soup (But Without The Cream!)

1. 1

   Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.

2. 2

   Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.

3. 3

   Combine cornflour with a small amount of cold milk.

4. 4

   Stir into potato mixture, and add the remaining milk.

5. 5

   Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.

6. 6

   Stir once or twice during cooking.

7. 7

   Serve hot with crisp croutons, or toasted bread.

8. 8

   For Vegetarian use vegetable broth or water.

* Per serving · 4 servings · Values may vary.

No additional tips available.