2 Butter
1/2 Margarine
3 Onion
1 Potatoes
1/4 Chicken Broth
1/4 Fresh Parsley
1/4 Dried Thyme
1/4 Celery Seed
1/4 Salt
1 1/2 Black Pepper
2 Milk


In large saucepan, cook onions in butter until soft.
Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
Simmer for 15 minutes.
Add milk to saucepan.
Puree half of soup and flour in blender.
Return to saucepan.
Heat through.