Potato Soup

Potato Soup

Ingredients

2-3 pounds of potatoes, peeled and cut into cubes
2 onions
4 Tbs. powdered or 4 cubes of chicken bouillon
4 Tbs. butter
4 Tbs. flour
4-6 cups of milk
parsley
salt and pepper

Directions

Boil potatoes and onions together. When done, drain, reserving 2 cups of the water they were cooked in. In same pan potatoes cooked in, melt butter and add flour to make a roux. Do not brown either butter or flour. Add reserved potato water and bouillon, add salt and pepper, (preferably white pepper to maintain the white color of the soup, but not necessary). Mix and bring to a boil until thickened slightly, add milk, the more the thinner the soup, the less the thicker. While milk is heating in the rest of the ingredients, mash or rice the potatoes and onion cooked previously. Add them to the soup and stir until incorporated and is warmed thoroughly. Keep stirring and keep an eye on this as the milk and flour will sometimes scorch and burn to the pan if the heat is too high and the soup is not stirred. Serve with parsley sprinkled on top and accompanied by warm bread and butter.