4 c. potatoes
3 c. water
1 lb. smoked sausage, sliced
1 sm. bunch fresh parsley, tied
1/2 tsp. salt
4 tbsp. butter
1 med. onion, chopped
3 tbsp. flour
1/2 c. milk
2 tbsp. vinegar

Simmer the first five ingredients until the potatoes are tender. Saute onions in butter. Add flour to make a roux. Add roux to potatoes; stir until soup thickens. Add milk and vinegar. Serve. It is important to use fresh parsley.