• 1/2 tablespoon olive oil
  • 1/2 medium onion, diced
  • 1 stalk celery, diced
  • 1 quart chicken stock
  • 1 pound potatoes, peeled and quartered
  • 1/2 teaspoon marjoram
  • 1 cup low-fat (1%) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 tablespoons fresh parsley, minced
  1. Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender. Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 T. of parsley overtop of each bowl.