QUICK POTATO SOUP

2 cups thinly sliced raw potatoes
1/4 cup finely chopped onion
1 1/4 cups boiling water
1 1/2 cups milk
1 tablespoon butter or margarine
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
Ground black pepper (to taste)
OPTIONAL GARNISHES:
chopped parsley, grated cheese, croutons, diced crisp bacon, or finely cut watercress or chives

Add potatoes and onion to the boiling water. Cover, and cook for 15 to 20 minutes, or until potatoes are tender.

Mash the potatoes slightly with a fork to thicken the soup a little if desired.

Add milk, butter or margarine, and seasonings. Heat.

For a touch of color, garnish each serving with chopped parsley, grated cheese, croutons, diced crisp bacon, or finely cut watercress or chives.

VARIATION:
Cut 2 frankfurters into 1/4-inch slices and add them to the soup with the milk.

Makes 4 servings, 1 cup each
Source: Popular Ways with Potatoes, USDA Home and Garden Bulletin No. 43, 1966