4 medium potatoes, peeled, cubed 1 1/2 cups fat-free chicken stock, or water 1 large onion, finely chopped 1 stalk celery, finely chopped 1 bay leaf, halved 1/3 cup nonfat dry milk 2 tablespoons flour 1/8 teaspoon pepper 2 cups skim milk 2 tablespoons chopped fresh parsley
In sauce pan over medium heat, combine potatoes, chicken stock, onion, celery and bay leaf. Cover with Temp lone control open and cook until tone sounds. Reduce heat to low, close control and simmer 20 minutes, until potatoes are very tender. Remove from heat; remove and discard bay leaf. Using a fork, mash potatoes against side or pan to thicken slightly; do not drain.
In small bowl, combine dry milk, flour and pepper; gradually add milk, stirring until smooth. Stir milk mixture into potato mixture. Cook and stir over medium-low heat, until thickened and bubbly; cook and stir 2 additional minutes. Ladle soup into heated soup bowls or tureen. Garnish with parsley.