|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs) (Including Some Tops)|
|Red potatoes/White thin-skinned potatoes||2 Medium, peeled and cut into 1/2 inch cubes (Thin Skinned)|
|Chopped parsley||2 Tablespoon|
|Canned chicken broth/1 2/3 cups homemade chicken broth||14 1⁄2 Ounce (Regular Strength, 1 Can)|
|Milk||2 Cup (32 tbs)|
|Cornstarch||1 1⁄2 Tablespoon, mixed with 3 tablespoons water|
|Cornstarch||3 Tablespoon (For Mixing The Cornstarch)|
|Chopped parsley||1 Tablespoon|
In a 3-quart pan over medium heat, cook onion and celery in the 2 tablespoons butter until onion is soft, then add potatoes, the 2 tablespoons pars ley, and broth.
Bring to a boil; cover, reduce heat, and simmer until potatoes are tender when pierced (about 20 minutes).
Stir in milk and cook, covered, until soup is thoroughly hot, but not boiling.
Stir cornstarch mixture and add to soup.
Cook, stirring, until soup bubbles and thickens slightly (about 5 minutes).
Season to taste with salt and pepper.