2 1/4 gal. potatoes, peeled and diced
1/2 c. salt
3 gal. boiling water
4 gal. potato water
milk as required
2 c. butter or margarine
2 c. all-purpose flour
1 qt. parsley, chopped
1 c. chopped onion
Peel potatoes, dice and place into a pot of cold water. Cook potatoes in water with 1/4 c. of salt, until tender. Drain and reserve potato water. Add enough milk to the reserved potato water to make 4 gallons. Heat milk and water. Melt butter or margarine (or some of both). Add onions to melted butter and cook until clear but not brown. Combine flour with the remaining salt, whisk into butter, then stir flour mixture into hot liquid. Cook and stir constantly until thickened.
Don’t Boil. Add potatoes and parsley. Reheat.
100 – 1 cup servings
Variations:
-Cook 1 lb. diced bacon add to the soup, use some of the drippings as part of the fat.
-To make a creamier soup, dissolve some powdered dry milk in cold water and whisk into the soup.
– Add just a touch of garlic powder.
-Serve with a sprinkle of grated cheddar cheese.