Mennonite Brown Flour Potato Soup
6 medium potatoes
3 C. water
3 C. milk
3 T. flour
3 T. butter
Salt, pepper and parsley
Peel and cut potatoes in slices. Boil them in salted water until tender. Add the
milk and let simmer. Meanwhile brown the flour in the melted butter, stirring
all the time over low heat; add it to the soup, stirring until the mixture
thickens. Sprinkle with parsley and pepper. Serve with buttered crumbs, or
squares of fried bread, or pretzels on top. You might boil some sliced onion
with the potatoes, if you like.