Source: Joyce Tatum of Henderson, Texas

Category: Snack

Type: Stews & Casseroles

Classifications: Soups and Stews

Qty Measure Ingredient

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2 tablespoons butter

1 small onion, chopped

4 medium potatoes, cubed

2 cups chicken broth or water

1 cup milk

salt and pepper to taste

1 teaspoon parsley flakes

Instructions: Heat butter in a 2 quart soup pot. Add broth or water, potatoes and onion. Salt and pepper to taste. Simmer until potatoes are tender.

Stir in milk, mashing the potatoes a little.

If you want it a little thicker, add a few instant potatoe flakes at a time, stirring until as thick as you want.

Staging:

Variations:

Background:

Serves: 4

Food Exchanges: