4 heaping c. thinly sliced raw potatoes
1 med. onion, sliced
3 tbsp. butter
1 1/2 c. potato water
1 tall can (1 1/2 c.) evaporated milk
2 tsp. salt
4 to 5 tsp. minced parsley

Wash, pare and slice the potatoes. Cook with the onion in the water just to cover, in a covered saucepan, for 15 minutes or until potatoes are tender.

Drain, keeping 1 1/2 cups of the cooking water. Mash the vegetables with a potato masher, leaving some whole for texture.

Add the butter, cooking water, evaporated milk and salt. Heat. Add a little more water if a thinner soup is desired. Add 1 teaspoon minced parsley to each serving.

VARIATION: Sometimes I use small redskins, unpeeled and diced which makes a slightly thicker soup.