Creamy Potato Soup

4 medium potatoes, washed, peeled and cubed (3 cups)
4 medium onions, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups milk, heated
2 teaspoons instant chicken bouillon granules (use vegetable bouillon for a vegetarian soup)
1 teaspoon salt
1/4 teaspoon white pepper
minced parsley

Combine potatoes, onions, and water to cover (about 4 cups) in 3 1/2-quart saucepan.
Bring to a boil; cover and boil 20 minutes, or until potatoes are tender; drain, reserving 1 cup potato water.
Process potatoes and onions through food mill or ricer.
Blend butter and flour in saucepan.
Stir in warm milk, bouillon, salt, pepper, and reserved potato water.
Simmer until slightly thickened, stirring often.
Stir in vegetables; heat through.
Sprinkle parsley on each serving.

Servings: 6

The All-American Potato Cookbook