Irish Potato Soup

Serves: 6 to 8

·        2 tablespoons butter

·        1 small onion, chopped

·        1 celery rib, chopped

·        6 medium potatoes, peeled and diced

·        2 cans (10 1/2 ounces each) condensed chicken broth

·        2 cups water

·        1 teaspoon Worcestershire sauce

·        1/4 teaspoon dried thyme

·        1/4 teaspoon black pepper

·         

1. 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 remaining ingredients; mix well.

 

2. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve.

 

Note: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.