8 to 10 medium potatoes, cubed
½ cup (1 stick) butter
2 cups cold milk
1 large onion, diced
¼ cup all-purpose flour
1 (10-ounce) can cream of chicken soup
1 teaspoon pepper
1 teaspoon salt
Parsley flakes

In a large boiler, cover potatoes with water. Cook cubed potatoes, 1 cup milk and diced onions in boiler for 30 minutes. Mix 1 cup cold milk with flour in a separate container until smooth. Add to potatoes while cooking; add condensed soup. Add parsley and season to taste. Simmer for 10 minutes. Serve with crackers.