Potato Soup

Potato Soup - serves 2

2 C. chicken broth
1 C. potatoes, peeled and cut into 1 inch pieces
1 C. onions, chopped
1/2 C. milk or cream
1 Tb. finely chopped parsley
Freshly ground black pepper
1 Tb. butter

Bring the chicken broth to boiling in small saucepan.  Add the potatoes and onions.  Cover and simmer for 20 minutes.  Break the potatoes into smaller pieces in the broth using a potato masher, or put the soup in a blender and puree' it for 1 minute if you like a smoother soup.  Return the pureed soup to the saucepan.  Add the parsley, black pepper and butter.

This soup may be made with chopped leeks instead of onions.  Wash the leeks carefully and chop about 2 inches of the green stems with the white bulbs of the leeks.  Pureed cold potato and leek soup is known as vichyssoise.
Add a little more milk or cream and an additional 1/2 teaspoon of salt if the soup is served cold.