4 c. diced potatoes
1 stick butter
1 medium onion chopped
2 large cans chicken broth
2 tbsp parsley
2 tbsp minced garlic
1 c. milk
2 tbsp flour

Sauté onion in butter in a large stock pot. Add broth and potatoes, parsley, garlic and cook till potatoes are tender. Make roux out of milk and flour and add to soup to thicken as desired.