Cooking Directions

• Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until tender.
• Stir the broth and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
• Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through. Season to taste.  Sprinkle with the parsley before serving.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped (about 1/2 cup)
• 1 stalk celery, thinly sliced (about 1/2 cup)
• 1.75 cups Swanson® Chicken Broth
• 3 medium potato, peeled and cubed (about 3 cups)
• 1.5 cups milk
• 1 tablespoon chopped fresh parsley