4 c. potatoes, peeled and cubed
1 c. parsley, freshly chopped
1 c. onions, diced
1 qt. chicken consomme
4 tbsp. flour
4 oz. butter
1 bay leaf
Salt and pepper

In large kettle melt butter and saute' potatoes. Simmer 10 minutes over moderate heat; do not brown. Add parsley and onions; simmer another 10 minutes. Add chicken consomme, bay leaf and salt and pepper to taste. Boil until potatoes are done. Stir flour and 2 cups cream together with wire whisk. Add gradually to soup. Simmer another 15 minutes. Remove bay leaf before serving. Serves 8.