My Potato Soup

  1. (*The main thing for this recipe is the Parsley!
  2. It is very important!
  3. *).
  4. Peel potatoes and cut them into big bite-sized chunks.
  5. Add the 4 cups of water to a big pot, then add all of the potatoes.
  6. Add parsley at the same time -- usually half of a 1.25 oz bottle, about 6 tbs of parsley.
  7. (*the parsley should be very thick in the pot*).
  8. Bring to a boil then turn stove down to medium high, let boil for 15 minutes, or until potatoes are "cooked".
  9. Immediately add the can of cream of chicken and the can of evaporated milk, all of the onions, and 2-3 more tbs of parsley.Don't use the entire 1.25 oz bottle, should be about a tbs left in the bottle.
  10. While potatoes are cooking, dice the onions, can have big pieces of onions and slices as well -- the onions don't have to be diced into tiny little bits.
  11. It is better if the diced onions are bigger dices.
  12. Let all ingredients cook for about 20-30 minutes on medium or medium low.
  13. Halfway through turn down to low-medium.
  14. Add salt and pepper, and more butter if needed.
  15. (*I usually don't eat butter in my bowl, so I usually don't add the butter to the pot, just to the individual bowls, but this, again, is just another idea*).
  16. (*can replace the cream of chicken with cream of mushroom to make it more of a vegetarian meal*).
  17. The next day this is even better.
  18. I have even thought about cooking it and not eating it till the next day -- but this soup is too irresistable for me to be able to do this!
  19. :).

potatoes, yellow sweet onions, cream of chicken soup, milk, parsley, water, butter, salt, pepper

Taken from www.food.com/recipe/my-potato-soup-133494 (may not work)

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