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CREAMY POTATO SOUP 
3 sm. potatoes, peeled & diced
1 med. onion, chopped
2 tbsp. butter, melted
6 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. chicken flavored bouillon granules
1 - 1 1/2 tsp. dried whole oregano
1 1/2 c. instant mashed potato flakes

Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain. Saute onion in butter in a large Dutch oven until tender. Stir in next 5 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Remove from heat; stir in potato flakes and potatoes. Serve immediately. Yield: 9 cups.
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