More Potato Soup...

1 1/2 quart potatoes, peeled and cubed
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)

Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)

In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.

*Optional: Add Corn, Bacon or Broccoli