Cream Of Potato Soup
|Potatoes||2 Cup (32 tbs), diced|
|Milk||1 Cup (16 tbs)|
|Onion||1 , thickly sliced|
|Parsley||1 Tablespoon, chopped|
Cook potatoes in 2 cups water until tender.
Scald milk with onion in top of double boiler.
Melt butter in small skillet; add parsley.
Cook until wilted; stir in flour and seasonings.
Remove onion from milk; add butter mixture.
Cook, stirring constantly, until slightly thickened.
Drain potatoes; reserve liquid.
Rice potatoes; return to potato liquid.
Combine with white sauce in double boiler; stir until well blended.
May be garnished with additional chopped parsley.