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Cream of Potato

2 medium-sized potatoes 1/4 tablespoon chopped onion 1 pint cream stock 1 bay leaf 1 sprig parsley Pare the potatoes and let them soak in cold water for half an hour; then put them in boiling water with the bay leaf and onion, and when soft drain off the water and mash, saving the water and returning the mashed potatoes to it. Strain through a sieve and add the cream stock slowly. Just before serving add the parsley, finely chopped.