3 c. potatoes, cut into 1/2 inch cubes
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. water
1 tsp. salt
2 tbsp. all-purpose flour
1 1/2 c. milk
1 c. chicken broth
1 tbsp. chopped parsley

Combine potatoes, onion, celery, and salt in a 2 quart casserole. Cover with a tight lid or plastic wrap. Microwave on high (100%) for 10 to 12 minutes, or until vegetables are tender.

Mix flour, milk, chicken broth, and parsley until smooth. Stir into potatoes. Microwave on high for 15 to 20 minutes, uncovered, or until thickened. Stir occasionally during cooking. Yields 4 to 5 servings.