Ingredients
- 4T butter
- 4T flour
- 6c milk
- 3/4 t salt
- 3 sliced russet potatoes
Melt butter in soup pan, add flour and blend. Add mil and salt. Cook until slightly thick, stirring constantly. Cook potatoes in 375 degree vegetable oil for 45". Add potatoes to the soup, cook for 5" on low. Season with pepper and serve with parsley flakes and serve. Makes 12 servings