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Cream-of-Potato Soup

I cup mashed pota- I tablespoonful buttoes 3 cups milk ter I tablespoonful flour Salt and white pepper I slice of onion Heat the milk and onion together, but do not boil; pour over the cold mashed potato and press II4 through a purée strainer. Melt butter, stir in flour and let bubble, but not brown; cool slightly and add the milk mixture slowly, stirring constantly until thickened. Add the seasoning and serve very hot, sprinkling a few nicely browned croutons or a little grated cheese over each plate of soup.