In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the potatoes, broth, 2 cups of the water, the Worcestershire sauce, thyme and pepper; mix well.
Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35 minutes.
In a small bowl, combine the remaining 3 Tbsp. of water and the cornstarch; stir into the soup and cook until thickened.
NOTE: Top with then slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
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