4 c. diced potatoes
1 med. onion, chopped
4 tbsp. vegetable oil
1 1/2 c. chopped, cooked chicken
1 c. chicken broth
2 tsp. parsley flakes or 2 tbsp. fresh parsley
2 tsp. salt
1 (13 oz.) can evaporated milk

Cook potatoes and onion with oil in hot saucepan. Add chicken broth, parsley, and salt. Heat to boiling. Lower heat; cover and simmer until potatoes are tender, about 30 minutes. Stir in evaporated milk (boiling after addition of evaporated milk may cause this soup to curdle). Serve hot. Makes 6 servings.