Cream of Potato Soup
5 cups sliced raw potatoes
1 medium onion, sliced
2 tsp salt
3 TBS butter
2 2/3 cups milk, approximately
1 tablespoon finely chopped fresh parsley
Put potatoes and oinion into a saucepan and barely cover with water. Add salt, cover tightly, 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.
Serves 2 grown men or 10 street kids.
Jane's Cookbook