1 stick butter
2 bunches fresh parsley, chopped (approximately 3 c.)
4 c. water
Pepper and salt
4 med.-sized potatoes, peeled and chopped
1 tbsp. butter to top

Melt butter in a kettle. Add parsley, reserving 2 tablespoons for decoration. Stir for 2 minutes. Add water, pepper, and salt. Add potatoes Bring to a boil, cover, reduce flame, and continue cooking for 15 minutes.

Pour all into the blender, and blend until you have a smooth, creamy consistency. (You might need to blend it in two batches).

Return to kettle, heat until the soup is piping hot. Top with the rest of the parsley, and a dot of butter. Serve, preferably with hot, crisp French bread. Serves 6-8.