Annette's Potato Soup

Ingredients

6 medium potatoes, cubed                         
1/2 onion, chopped                                     
1 carrot, diced                                               
1 rib celery, diced                                          
4 teaspoons chicken broth granules                 
5 cups water                                                 
1/2 teaspoon pepper
1 teaspoon dried parsley or cilantro
1/2 teaspoon paprika
1/4 teaspoon tarragon
1/8 teaspoon dried mustard
2 cups Hiland Half and Half
4 tablespoons cornstarch
 

Preparation

Add all ingredients. Cook until vegetables are tender --about 10 to 15 minutes once they have reached a simmer. Dilute cornstarch with small amount of half and half and stir until smooth. Add the rest of the half and half to the soup mix. Then add diluted cornstarch. Cook an additional 3 to 5minutes for cornstarch to fully dissolve. Do not boil. Quick and easy. Delicious with hot bread.

Recipe Contributed By: Joyce R. - Greenfield, MO