8 Potatoes, Peeled and Cubed
2 Med Onions – chopped
1 Large Carrot – diced
1 Stick Butter – 8 Tbsp
1 Qt Chicken Broth – 4 Cups
1 Qt Milk – 4 Cups (or 2C dry milk)
1C Instant potatoes (optional)
1 Tbsp Chopped chive (optional)
½ Tbsp Chopped parsley (optional)
Cook potatoes and chopped onion in only enough chicken broth to barely cover – add water if needed. Do Not Drain.
When potatoes are tender, add the milk and butter. If using dry powdered milk stir it slowly into the broth.
Thicken with instant potatoes or mash some of the cooked potatoes to thicken. Add the parsley and chive, stir and heat through.
Serve piping hot.