5 or 6 large potatoes, peeled and cubed
1 medium onion, chopped
1 can of evaporated (PET) milk
half a stick of butter
1/4 cup chopped paresley flakes (optional)
salt and pepper to taste
Cover potatoes with just enough water to boil and cook until tender.
Drain off half the water remaining, and add the can of milk and the butter. Salt and pepper to taste. Add parsley if desired.
If you want to thicken your soup, you can mix a little cornstarch with some of the milk and stir it in, but we like ours soupy.
Its fragrant and a comfort food, just right for a cold dreary day.
Submitted By: Herls Wife from AR on 2006-12-27