1. Cook potatoes until tender. 2. Add additional water to make a quart. 3. In frying pan; melt 2 T butter. 4. Add flour, stirring to avoid burning, and cook until flour is golden brown. 5. Add to the potatoes and water. 6. Stir until creamy, but do not mash the potatoes. 7. Simmer until soup thickens. 8. Add parsley, seasoning and remaining butter. 9. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
