3 c. chicken broth
1 c. chopped onion
2 c. diced potatoes or 4 c. diced broccoli

Bring above ingredients to boil, cover then simmer 15 minutes or until potatoes are very soft. Then coarsely mash mixture with potato masher.

In a medium saucepan:

4 tbsp. butter
4 tbsp. flour

Melt butter and stir flour until a smooth paste. Then add 2 cups milk, all at once. Cook, stirring over medium heat until thickened and then pour into potato mixture. Stir together and heat through. Adjust seasoning: salt, pepper and parsley. If desired, add a cup of diced Velveeta cheese to finish soup, stirring until smooth. Serves 6.