Potato-Curry Soup

6 servings

1 cup chopped onion
1 stalk chopped celery
2 TBS minced garlic (try bottled for deeper flavor)
1 tsp grated fresh ginger
1 TBS butter
5 cups chicken broth
4 medium potatoes, peeled and chopped
2 tsp curry powder
¼ tsp chili powder
1 – 12 ounce can evaporated milk
¼ cup all-purpose four
2 TBS fresh or dried parsley for garnish

In a large saucepan, cook onion, celery, garlic, and ginger in hot butter about 5 minutes until tender. Add broth, potato, curry and chili. Bring to a boil then reduce heat. Cover and simmer for 20 minutes. Slightly mash potato. While the potato mixture is cooking, combine ½ cup of the milk and the flour in a covered container. Shake well. Add the flour mixture and remaining milk to the potato mixture. Cook and stir until thickened and bubbly. Cook and stir another minute. Season to taste with salt and pepper. Sprinkle with parsley before serving.