/ Cream Soups
carrot, coarsely grated
instant potato flakes or potato buds
1In a large saucepan, melt the butter.
2Saute the onions until golden.
3Add the potatoes, carrots, water, salt, pepper, and dillweed.
4Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).
5Stir in the milk and parsley and heat until hot, but not boiling.
6Stir in the potato flakes during the last few minutes of cooking.