Potato Soup

6 slices bacon, cut into small pieces
1 small onion, chopped
6 medium sized boiling potatoes
2 teaspoons salt
3 tablespoons butter
2 cups milk
2 Tbsp. fresh chopped parsley

In a large stockpot, fry the bacon pieces until almost crisp, add the onion and continue to cook until the bacon is crisp and the onions have softened.

Wash and cut the potatoes into 3/4 inch chunks; add to the stockpot along with the salt and just cover with water. Cook over medium heat until the potatoes are done.

Add the butter and milk and heat through, stirring so that some of the potato edges break off and thicken the soup. Or you could blend 1 or 2 tablespoons of the butter with an equal amount of flour, and cook until the broth thickens.

Just before serving, add the parsley.

Serve in bowls with whole-wheat or rye bread and butter or cheese.