Pennsylvania Dutch Potato Soup - cooking recipe

Ingredients

8 medium potatoes, peeled and cubed
1 onion, coarsely chopped
32 ounces milk
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1 tablespoon butter
1/2 cup flour
1 egg, well beaten
2 -4 tablespoons milk

Preparation

Cook potatoes and onion in boiling salted water until tender- drain.
Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
Cover and cook about 10 minutes.
Serve at once.