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Potato Soup 8 med. sized potatoes 1 onion or scallions, cut up 2 stalks celery, diced 1/2 c. (1 stick) butter 5 c. milk 2 tbsp. all-purpose flour 2 tsp. parsley flakes salt and pepper Dice potatoes into 1/2-inch cubes, cover with water and cook until tender. Cook chopped onion and celery until soft, add butter. Heat milk and flour in a large pot until the milk starts to thicken. Mash about 2/3 of the cooked potatoes and add to the milk mixture. Now add the remainder of the potatoes, also onion, celery, butter and parsley and season to taste. Use the water from cooked potatoes to thin the soup out to proper consistency. - Cream Of Potato Soup NEVER allow this soup to boil after you have added the cream and milk. The cream will curdle and it will have a strange taste. 1/4 cup finely minced yellow onion 3 tbsp. butter (true butter, not margarine) 3 cans chicken broth (or diluted chicken stock) 2 1/2 lb. white potatoes, cubed (about 3/8-inch) 3 slices crisp fried bacon, crumbled 1/2 pint half-and-half 1 quart milk 1/2 cup (about) instant mashed potatoes salt, to taste Melt butter in large pot over low heat. Add onions and saute until clear and limp. Add chicken broth and potatoes. Increase heat and boil until potatoes are tender (about 15 minutes). Add crumbled bacon, half-and-half and milk. Increase heat, stirring constantly until very hot but not boiling. Reduce heat, slowly add instant mashed potatoes in small batches, stirring constantly until broth is about the thickness of heavy cream. Carefully add salt in small quantities until to your taste. This soup does not reheat easily. Heat very slowly and Do Not Ever Boil!