1 pound potatoes, peeled
1 small onion
2 cups water
2 cups milk
1 tablespoon chicken base, up to 1 1/2
2 tablespoons butter, soft
2 tablespoons four
2 teaspoons parsley flakes
4 ounces shredded Swiss cheese, or more to taste
1 pinch white pepper
Cook 1 lb. of peeled potatoes and 1 small chopped onion in 2 cups of water until potatoes are done and water is almost gone. Remove pan from stove but don’t drain. Mash potatoes slightly. Add 2 cups milk and 1 – 1 1/2. tablespoon chicken base. Return pan to stove. Make a roux from 2 tablespoon soft butter, 2 tablespoon flour and 2 teaspoon parsley flakes. Combine in a small bowl until smooth. When soup is very hot, add roux, a spoonful at a time and stir. Cook soup until thick and bubbly. Remove from heat. Add 4 ounce (or slightly more) of shredded Swiss cheese and a pinch of white pepper. Stir until cheese is melted.
This soup is WONDERFUL!