Product Recipes
- 9 medium potatoes, peeled
- 1 1/2 tsps pepper
- 2 onions, chopped
- 2 cups cold milk plus 4 cups scalded milk
- 4 tbsps butter milk
- 2 tbsps chopped parsley
- 2 cups hot potato water
- 1/2 tsp crushed dried basil
- 4 tbsps. flour
- 2 tsps salt
Cook potatoes and onions together until potatoes are tender. Drain. Save potato water. Put the potatoes through a ricer or coarse strainer. While potatoes cook, melt the butter in a heavy 6 qt. saucepan. Add chopped parsley and basil. Blend in flour, salt, and pepper; gradually stir in the cold milk. Add scalded milk and potato water. Cook over medium heat; stir in potatoes and onion; heat. Serve in bowl. Sprinkle soup with chopped parsley or dust with paprika.
