Creamy Potato Parsley Soup (But Without the Cream!)

Total Time
10 mins
20 mins

I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous!

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  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.