I also like leeks in my potato soup, but this is a good go-to easy recipe using ingredients I always have in the house.
Robbie's Cream of Potato Soup
Serves: 6 Prep. Time: 0:30 1 med. onion - chopped 2 Tbls. butter OR margarine 4 med. potatoes - peeled, diced 1 cup chicken broth 1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley 1/4 tsp. ground thyme 1/4 tsp. celery seed (see Notes, below) salt and pepper - to taste 1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft. -Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally. -Stir milk/flour mixture into the saucepan. -Puree half of soup in a blender; return puree to the saucepan. -Simmer soup, stirring often, until thickened.
Notes: No celery seed? Use celery salt and omit or reduce added salt.