Potato Soup



1 cup peeled, cubed potatoes
1/2 cup chopped onion
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 cup milk
1/8 to 1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon butter or margarine
3 to 4 tablespoons instant mashed potato flakes


1. Combine first 3 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
2. Add milk and next 4 ingredients. Gradually add potato flakes; cook over medium heat, stirring constantly, until thoroughly heated. Garnish with fresh thyme.

Yield: 3 1/3 cups.