Soupe aux patates écrasées

Potatoe Soup

Water
3 large potatoes
2 large onions, finely chopped
3 tablespoons butter
1 tablespoon flour
3 1/2 cups milk
Salt and pepper

Cook potatoes with one of the onions in salted water.

Drain, conserving 1 cup of the liquid. Mash potatoes.

Sauté other onion in 2 tablespoons butter. Add flour, cook for 1 or 2 minutes more. Add milk all at once. Heat slowly, stirring constantly.

When the milk has been thoroughly heated, add mashed potatoes and the reserved liquid. Season to taste and let rest several minutes.

Add remaining tablespoon of butter and serve.

Translated from Le Guide de la Cuisine Traditionnelle Acadienne