Cream of Potato

Dice onions and parsley and simmer in the pot for a few minutes with a dab or so of oil if necessary.  Once they are softened a bit add potatoes and carrots.  For the carrots peel and dice as many as you want.  A typical 3 lb bag works good for a large pot of soup.  I like to make the carrots smaller than the potatoes.  Once the carrots, potatoes, and onions are in the pot cover with water, 1/2 - 3/4 of the pot should be full.  Keep track of the approximate number of cups of water you add.  I add 1 bullion cube for every 2 cups of water.  You can adjust this later if it's too bland.  Always go easy to start on the bullion.  Bring this entire mixture to a boil and let it slowly boil for about 10 minutes.  Meanwhile in a smaller pot melt the butter and whisk in flour to make a rue.  Once the flour and butter are blended to a brownish paste slowly whisk in the cream constantly stirring.  When the cream begins to thicken keep stirring until you have a nice thick white sauce.  Immediately add this to the boiling soup (after it has had 10 minutes alone) and incorporate thoroughly into the soup.  Your basically done.  You can let this cook for another 10-20 minutes or up to an hour.  It's not time to personalize.  Add fresh black pepper and more bullion if its bland.  I always add whole milk to get the best cream consistency without have to over flour the rue. You can add up to a half gallon of milk if you wish.  It's all about your taste at this point.