Creamy Potato Soup 1

1 lb (3 med) potatoes, peeled and thinly sliced
1-1/2 cups water
1 cup skim milk
2 tsp margarine
1/3 cup green onion, thinly sliced
3 tbsp. parsley, chopped
1/16 to 1/8 tsp white pepper
Salt to taste

In a 2-quart saucepan, combine potatoes and water. Bring to boil. Cover and cook until potatoes are tender, about 10 minutes. Cool slightly.

Pour potatoes into container of electric blender. Blend until smooth. Return to saucepan. Stir in milk, margarine, onions, parsley and pepper. Bring to boil. Stir in salt. (Flavor of soup may be varied by stirring in 1-1-2 tsp basil or celery seeds.)

Ladle into bowls and serve. Soup may also be covered and chilled in refrigerator. If served cold, thin with a little additional skim milk.

Serves 4.

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Cajun Country -- New Iberia, Louisiana