Cream of Potato

Soups > Vegetable

10 med. potatoes, peeled, cubed
5 c. water
Pinch of salt
White sauce (thick, doubled)(see below)
1/2 tsp. parsley

Boil potatoes until cooked; drain 1/2 water from pot. Cook white sauce and add remaining potato water. Stir until smooth. Add potatoes and simmer with parsley an additional 20 minutes. THICK WHITE SAUCE:
1/4 c. flour
1 tbsp. margarine
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk Heat margarine in saucepan over low heat until melted. Add flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.


(sometimes I add corn to this)