Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Potatoes (four medium) 2 Chicken bouillion cubes
1 tb Butter or margerine 2 tb Chopped parlsley
1 c Chopped onion Salt Pepper
2 1/2 c Boiling water

Peel potatoes and cut in 3/4 inch cubes. in 2 to 3 qt saucepan, melt
butter. Add onion, saute 5 mins. Add potato cuebs, water and
bouillion. Cover, bring to boil, and boil just until potatoes are
tender, about 15 mins. Remove 1 cup of the potato cubes with a
slotted spoon. Set aside. Pure contents of saucepan in electric
blender or food mill. return to saucepan. mix in reserved potatoes
and parsley. Season with salt pepper, reheat. Makes 4 servings or
about 4 1/2 cups.

Potato-Carrot-Dill soup: prepare potatoe onion soup up to the point
of removing the 1 cup of potatos. Add entire contents of saucepan to
the blender container, along with 1 1/2 cups frozen sliced carrots,
thawed. Belnd until smooth. Return to saucepan. Add 1/2 to 1 tsp
dillweed and 1/2 to 3/4 cup additional water to make soup of desired
consistency. Heat through.

Potato-Brocolli Cheese Soup

Omit parsley in recipe above and stir in 1 1/2 cups broccoli florets,
cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and
drained. Over medium heat gradually add 1 1/2 C shredded cheddar,
stirring until cheese is completely melted.

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