Best Cream of Potato Soup Recipe

In a large stock pot saute onion celery carrots garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook stirring for 2 minutes. Add broth slowly stirring as you add.

Add milk potatoes Worcestershire sauce dry mustard allspice celery seed thyme seasoning salt dry white wine cayenne pepper and chicken granules. Allow to simmer and thicken stirring frequently until the potatoes are cooked through approximately 25 minutes. During cooking break up potatoes with the back of a spoon. Serve warm.