4 med. (1 1/4 lbs.) potatoes
1 tbsp. butter
1 c. chopped onion
2 chicken bouillon cubes
2 tbsp. chopped fresh parsley (opt.)
Salt & pepper to taste
2 1/2 c. boiling water

Peel potatoes and cut into 3/4" cubes. Set aside. Melt butter in 2 quart saucepan. Add onion and saute 5 minutes. Add potatoes, water and bouillon. Cover, bring to boil, reduce heat and simmer until potatoes are tender, 15 minutes. Remove 1 cup potato cubes and set aside. Pour contents of saucepan into blender and close securely. Blend until smooth, then return to pan. Add reserved potatoes and parsley. Season to taste with salt and pepper. Heat through. Serves 4. 172 calories per serving.