Ingredients

1/2 C. onion, finely chopped
1/2 C. celery, chopped
1/2 C. carrots, shredded
1 clove garlic, minced
parsley, chopped
2 C. chicken broth
4 C. potatoes, pared and cubed
salt and pepper to taste

Cooking Instructions

Saute onion, celery, carrot and garlic in melted butter in a 10″ skillet until tender. Add chicken broth, potatoes, salt and pepper to vegetables. Cover; simmer for 10 minutes. Remove cover. Simmer, stirring occasionally for 20 minutes or until broth has thickened. Sprinkle with parsley. Serves 4-6.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)