This was taken from a pamphlet from the PA Dept. of Agriculture. I have
taken the liberty to adjust it.


6-8 white potatoes, peeled and diced
2 lg. white onions, diced and/or chopped.
one stick of butter
1/2 cup flour
2-3 chicken bouillion cubes
4-6 cups of milk
salt, white pepper tp taste
chopped parsley

Cover potatoes and onions with water in large stew or soup pot and boil
until tender. Drain, reserving 2 cups of potato cooking water. Using
mixer, blend potatoes and onions until smooth. Set aside.
In same pan, melt one stick of butter, adding enough flour to make a roux.
Stir until thoroughly mixed and golden. Do not brown. When roux is done,
add chicken bouillion cubes and reserved potato water. Stir to
incorporate and add 4-6 cups of milk (depends on size of potatoes and how
much soup you want - can be added to stretch it) . Stir thoroughly and
bring to a boil, stirring constantly so that soup does not stick and
burn. Add salt and white pepper to taste. When liquid is hot, add
potato/onion mixture. Stir until blended. Serve topped with parsley.

Good warmed over the next day as it thickens, but rarely is there any left
over.

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