You can also add bacon to this soup if you like!
1 medium onion, chopped
1 clove garlic, minced
2 medium carrots, diced
4 medium red potatoes, cubed
1 stalk celery, chopped (if you must)
2 cans (14oz each) chicken broth
1 cup milk
1 cup instant mashed potato flakes
1 tablespoon fresh parsley
Sauté the onion, garlic, and carrots about 4 minutes. Place onion mix, potatoes, celery, and broth in a saucepan. Bring to a boil. Cover and cook over low heat for 25 minutes or until tender. Remove from heat.
Stir in milk, potato flakes and parsley. Heat through.
Makes 4 servings.