4, 5 or 6 med. potatoes (vary according to amount of soup desired), slice thin
1 onion (or to suit taste), sliced thin
Sufficient water to cover, then double
Salt and pepper to taste (before cooking)
Shoepeg or fresh corn, if desired

Cook until done. Add butter (1/4 to 1/2 stick), parsley flakes, rosemary (fresh sprigs if available). Simmer for awhile.

Parch flour (handful more or less depending) in non-stick skillet, stirring constantly with spatula on medium heat, until beige in color. Slowly add to soup mixture while stirring (or make a paste with water first, then add gradually. Taste and adjust seasoning accordingly.