5 lbs. potatoes, 2 lbs. diced, 3 lbs. mashed
1 med. carrot, shredded
1 lg. onion, diced
1 can chicken broth
3 c. milk
2 c. water
2 chicken bouillon cubes
1 stick butter
2 tbsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. seasoned salt

Cook 5 pounds of peeled red potatoes until potato cuts easily with a fork. Dice 2 pounds, mash 3 pounds. Saute diced onion and shredded carrot in butter in skillet.

Heat water, broth and bouillon in Dutch oven or large saucepan, add mashed potatoes and milk. Simmer. Add parsley, salts and pepper to soup mixture. Simmer for 30 to 45 minutes.