• 6  medium (about 2 pounds) potatoes, pared and cut in ¹/₄-inch slices
• 5  cups cold water
• 1  carrot, pared and cut in pieces
• 1  leek, washed thoroughly and thinly sliced (white part only)
• 1  stalk celery, cut in pieces
• 1  medium onion, cut in slices
• 2  teaspoons salt
• ¹/₄ teaspoon ground white pepper
• ¹/₄ teaspoon ground thyme
• ¹/₄ teaspoon ground marjoram
• 1  bay leaf
• 1  beef bouillon cube
• 2  tablespoons butter or margarine
• 3  tablespoons flour
• Fresh parsley, snipped

1. Put potatoes and water into a large heavy saucepan. Cover and bring to boiling. Reduce heat to medium and add carrot, leek, celery, onion, salt, pepper, thyme, marjoram, and bay leaf. Cover; bring to boiling, reduce heat, and simmer about 1 hour, or until vegetables are tender.

2. With a slotted spoon, remove the carrot, leek, celery, onion, and bay leaf; discard. Remove 1 cup of the potato broth and add beef bouillon cube; stir until dissolved.

3. Force remaining potato mixture through a fine sieve into saucepan.

4. Heat butter in a saucepan. Blend in flour. Heat until bubbly. Add the 1 cup of potato broth gradually, stirring constantly. Pour into the soup and blend well. Bring to boiling, reduce heat, and simmer 5 to 10 minutes.

5.Ladle hot soup into bowls. Garnish with parsley.

(About 2¹/₂ pints soup)

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