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

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

Yield: 3 1/3 cups.

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