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Cream of Potato Soup

5 c Sliced raw potatoes
1 md Onion; sliced
2 ts Salt
3 tb Butter
2 2/3 c Milk; (about)
1 tb Finely chopped parsley


Put potatoes and onion into a 3-quart saucepan and barely cover with cold water. Add salt, cover tightly, and 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. 5 servings.




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