best cream of potato soup

Ingredients

• Servings: 6
• 1 onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chopped carrots
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 5 tablespoons margarine
• 4 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 3 potatoes, cut into 1/4-inch slices
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 1 pinch ground allspice
• 3/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon seasoning salt
• 2 tablespoons dry white
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chicken bouillon powder

Recipe

• in a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. sprinkle in flour and cook, stirring for 2 minutes. add broth slowly, stirring as you add.
• add milk, potatoes, worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white , cayenne pepper and chicken granules. allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. during cooking, break up potatoes with the back of a spoon. serve warm.