French potato soup

4 cups diced potatoes
3 cups silced onions
2 quarts water
1 generous tbsp salt

Either:

Simmer all together in kettle for 50 minutes, partially covered.

Or:

Cook in pressure cooker under 15 lbs pressure for 5 minutes, release pressure, simmer uncovered for 15 minutes.

Then:

Mash vegetables with potato masher, run through food processor, or puree in small amounts in blender. Season to taste.

Just before serving, add:

3 tbsp butter
3 tbsp minced parsley or chives

Serve with crusty french bread.

makes about 2 quarts

recipe by Leonard Williams