1 pt. of potato, in small pieces, cooked, mashed and well beaten, 3 tablespns. butter and oil mixed, 4-6 tablespns. chopped onion, 2 or 3 teaspns. browned flour, 1 1/2 teaspn. white flour, 3 cups milk, salt. Heat onion in oil, add flour and mashed potato, then milk and salt with a little chopped parsley. If too thick, add a little more milk or water.
1 pt. of potato in thick slices, 1 medium sized onion chopped, salt. Cook until potatoes are tender but not soft; add 1 tablespn. butter, or 2-3 tablespns. cream with milk to make 1 1/4 - 1 1/2 qt. of soup, salt, and chopped parsley. Finely-sliced celery may be used in place of onion.
For parsnip soup substitute parsnip for half or all of the potato.