The Good Soup

• 2 medium onions
• 3 Tbsp. butter
• 4 large potatoes
• 1 Tbsp. chives
• 3 Tbsp. parsley
• 3 stalks celery
• 2 large carrots
• 1 tsp. salt
• 1/4 tsp. paprika
• 1 1/2 c. boiling water
• 4 Tbsp. butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 c. milk
• 2 chicken bouillon cubes

1. In a large saucepan, fry onion in 3 tablespoons butter until golden.
2. Add vegetables, salt, paprika and boiling water.
3. Bring to a boil and simmer until veggies are tender (around 20 minutes). Mash with potato masher; melt 4 tablespoons butter in saucepan. Blend in flour and let mixture bubble.
4. Remove from heat and add milk and bouillon cubes.
5. Cook over medium heat, stirring constantly, until thick and smooth.
6. Season with salt and pepper; add veggies and heat through.
7. This soup can be served cold.
8. Bacon and cheese enhances the flavor.

onions, butter, potatoes, chives, parsley, stalks celery, carrots, salt, paprika, boiling water, butter, flour, salt, pepper, milk, chicken bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923615 (may not work)