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Cream of Potato Soup

2 Onions; sliced thin
2 tb Butter
4 Potatoes; peeled and sliced thin
Water to barely cover
2 tb More butter
2 tb Flour
3 c Milk; scalded
Salt and pepper
1 tb Parsley; chopped
1 tb Chives; chopped

Wilt onions in butter. Add potatoes and enough water to cover. Cook until tender (test after 20 min). Drain well, saving 1 cup of the cooking liquid. Puree the vegetables.

Melt butter and stir flour into it. Cook over low heat until light blond in color. Add potato water and milk. Season to taste. Bring to a boil and add vegetable puree. Heat over medium heat, "beating with an egg beater for several minutes." Sprinkle herbs over and serve at once.

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