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2 medium onions, chopped
2 cloves garlic, chopped
1/2 stick butter
1 heaping qt. sliced, peeled
1 can evaporated milk
chopped parsley
salt and pepper

Saute onions and garlic in butter in soup pan. Add
potatoes and water to cover. Cook until potatoes break up when
pushed with ladle. Reduce heat and stir in the can of undilut-
ed evaporated milk. Season with more butter, parsley, cayenne
and salt. Serve with crusty bread for dipping.
Note: Use evaporated milk, not fresh. Don't salt until
the soup is cooked because potatoes absorb salt and you will
end up adding more than necessary.

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