1/2 c. chopped onion
4 c. diced, peeled potatoes
3 chicken bouillon cubes
1 1/2 c. nonfat dry milk
3 tbsp. flour
1 tbsp. chopped parsley
1-2 c. shredded Swiss cheese
2 tbsp. butter
4 c. water
1/4 tsp. salt

Saute onions in butter in large saucepan until tender. Add 2 cups water, potatoes, salt, and bouillon cubes. Cover and boil gently 30 minutes or until potatoes are tender.

Combine nonfat dry milk and flour in separate container. Stir in remaining 2 cups water. Add to potato mixture. Cook and stir over medium heat until mixture comes to a boil and thickens. Stir in parsley, ladle into bowls and top each with shredded cheese.