Creamy Potato Soup

Ingredients

• 1.5 pounds Potatoes, peeled and cubed (About 3 medium potatoes. Original recipe calls for 3 potatoes.)
• 4 cups Milk (Original recipe calls for 1 quart milk.)
• 1 slice Onion slice (About 1/4 of a medium onion)
• 3 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 teaspoons Salt
• 0.25 teaspoon Celery salt
• 0.125 teaspoon Black pepper (Original recipe calls for ⅛ teaspoon pepper)
• 0.03125 teaspoon Cayenne pepper (A pinch. Original recipe calls for 'Few grains cayenne')
• 1 teaspoon Fresh parsley, chopped
• 4 cups Water (For boiling potatoes)

Instructions

1. 1Place the peeled and cubed potatoes in a pot with salted water. Bring to a boil and cook until the potatoes are soft, about 15-20 minutes.
2. 2Drain the potatoes and then mash them thoroughly or pass them through a food mill or strainer for a smoother texture.
3. 3In a saucepan, scald the milk with the onion slice. Remove the onion slice after the milk is heated.
4. 4Slowly add the scalded milk to the mashed potatoes, stirring constantly to prevent lumps.
5. 5In a separate small saucepan, melt half of the butter (1.5 tablespoons). Add the flour, salt, celery salt, pepper, and cayenne pepper. Stir constantly until well mixed and smooth, about 1-2 minutes.
6. 6Stir the roux into the boiling soup. Cook for one minute, stirring constantly, until the soup thickens slightly.
7. 7Strain the soup for an extra smooth texture (optional). Add the remaining butter (1.5 tablespoons) and stir until melted. Sprinkle with chopped parsley before serving.