Two Potato Soup

• 12 lb red potatoes, unpeeled and cut into chunks
• 12 lb medium russet potato, peeled and cut into chunks
• 1 (14 1/2 ounce) can chicken broth
• 1 cup water
• 14 cup onion, chopped
• 2 teaspoons oil
• 1 tablespoon all-purpose flour
• 14 cup milk
• 2 tablespoons evaporated milk
• 3 tablespoons cream cheese, cubed
• 1 tablespoon fresh parsley, minced
• 14 teaspoon salt
• 18 teaspoon white pepper
• 13 cup swiss cheese, shredded

1. Place the potatoes in a large saucepan and add the broth and water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 10-15 minutes or until almost tender.
4. Meanwhile in a small skillet, saute onion in oil until tender; add to potatoes.
5. In large bowl, combine flour, milk and evaporated milk until smooth; add to potato mixture.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat; stir in the cream cheese, parsely, salt and pepper.
8. Cover and simmer for 5-10 minutes or until cream cheese is melted and the potatoes are tender, stirring occasionally.
9. Garnish with Swiss cheese.

red potatoes, russet potato, chicken broth, water, onion, oil, flour, milk, milk, cream cheese, fresh parsley, salt, white pepper, swiss cheese

Taken from www.food.com/recipe/two-potato-soup-150880 (may not work)