Combine in saucepan:
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
