-Tara Butler
7 potatoes peeled and cubed
6 C. water
6 chicken bouillon cubes
1 TBSP parsley flakes
1 TBSP dehydrated onions
½ carrot grated
Boil together for 1 ½ hours. Mash until fine. In separate pan mix 1 cube butter melted with ½ c. flour. Stir into soup. Whisk until smooth. Add 2. C. half and half. Top with grated cheese.
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