Potato Soup 2

Chi Kali, Arizona

• 2 lb of white Potatoes
• 1 large onion
• 2 oz real butter
• 2 pt. vegetable Stock
• 1/2 pt. milk (don't use skim, use a thicker milk for this recipe.)
• 1 T. chives and/or parsley
• nutmeg
• salt
• white pepper
• 1 tsp. of corn flour

Peel and cut potatoes Peel and slice the onions Melt the butter in a saucepan Add the potatoes and onions, cover and simmer for 10 minutes without turning the vegetables brown Add the stock, pinch of salt & pepper and nutmeg, stir, and cover. Bring to the boil stirring continuously. Reduce heat and simmer for 30 minutes, until vegetables are soft, stir occasionally. Remove from heat and put through a sieve, and return to the saucepan Stir in the milk and corn flour and bring to a boil, stir continuously. Serve.

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