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Potato Soup I

Potato Soup I

6 medium potatoes, peeled and cut into 1/2-inch cubes 1 medium onion, chopped 1/4 cup butter 3 cups water 1 tablespoon chicken base 1 teaspoon salt 3 cups milk 1/4 cup all-purpose flour Freshly ground black pepper to taste 2 tablespoons snipped fresh flat-leaf parsley (or 1 tablespoon dried)

In a Dutch oven, melt butter over medium heat; add onion and cook until softened. Add water, chicken base, salt and potatoes; bring to a boil. Cover slightly and simmer for 15 minutes or until potatoes are tender. Place the flour in a 2-cup glass measure and slowly whisk half of the milk into flour. Stir flour/milk mixture into vegetable mixture, mixing well. Add remaining milk and bring to boil. Cook until thickened and bubbly. Remove from heat stir in parsley and season to taste with salt, if needed, and pepper. Serves 4 to 6.