Title: Cream of Potato Soup
Categories: None
Yield: 1 Servings

5 c Sliced raw potatoes
1 md Onion; sliced
2 ts Salt
3 tb Butter
2 2/3 c Milk; (about)
1 tb Finely chopped parsley

Put potatoes and onion into a 3-quart saucepan and barely cover with cold
water. Add salt, cover tightly, and heat to boiling; reduce heat and SIMMER
for 10 minutes or until potatoes are perfectly tender. Mash potatoes in
their liquid. Add butter and enough milk to give the desired thickness.
Reheat to scalding, remove from heat and add chopped parsley. Serve
immediately. 5 servings.

Posted to recipelu-digest Volume 01 Number 376 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997