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1. Add butter to stockpot. Heat over medium heat.
2. Sauté onion and celery 4 minutes to soften onion.
3. Stir in potatoes, condensed chicken broth, 2-cups water, Worcestershire sauce, dried thyme, and fresh ground black pepper.
4. Bring to a boil over medium-high heat.
5. Reduce heat to low. Simmer 30 minutes.
6. Add 3-tablespoons water and cornstarch to small bowl. Stir to combine.
7. Stir cornstarch mixture into soup, stir to thicken.
To Serve:
1. Ladle soup into soup bowls.
2. Garnish with egg slices, and chopped fresh parsley. |
