Potato Salad Soup Recipe

Saute the onion celery carrots garlic and parsley in the butter until soft. Sprinkle in the flour and cook stirring for 2 minutes.

Add the stock milk potatoes Worcestershire sauce dry mustard powder allspice celery salt thyme seasoning salt white wine and poultry seasoning. Allow to simmer and thicken stirring occasionally. Cook until the potatoes are cooked through about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.