Herbed Potato Soup

Makes 12 cups

Ingredients:

8 medium potatoes, peeled
2 onions, chopped
¼ cup butter
2 tablespoons chopped parsley
½ teaspoon crushed basil leaves
¼ cup flour
2 teaspoon salt
½ teaspoon pepper
2 cups cold milk
4 cups scalded milk
2 cups hot potato water

Directions:

1. Cook potatoes and onions together until potatoes are tender. Drain: save potato water. Put the potatoes through a ricer or coarse strainer.

2. While potatoes cook, melt the butter in a heavy 6 quart saucepan. Add parsley and basil. Blend in flour, salt and pepper: gradually stir in the cold milk. Add the scalded milk and potato water.

3. Cook over medium heat: stir constantly, until mixture thickens slightly. Stir in potatoes and onions: heat. Serve in bowls: if you like sprinkle soup with chopped parsley, or dust with paprika.
- This soup freezes well.