4 tbsp. butter
1 med. onion, chopped
1 clove garlic, crushed
2 stalks celery, chopped
2 carrots, chopped
2 med. potatoes, chopped
13 3/4 oz. chicken broth
1 1/2 to 2 c. milk
1/2 tsp. each: salt, thyme
1/4 tsp. pepper

Cook onion, garlic, celery and carrots in butter in large saucepan about 5 minutes. Stir in potatoes, chicken broth and thyme. Simmer 30 minutes or until potatoes are tender. Puree. Return to pan. Add milk, salt and pepper.