Use more potatoes if you like a thicker soup (or have more bowls to fill, in which case you’ll also want to add some water and another bouillon cube). Use fresh parsley if you have it, or parsley flakes if you don’t. Put everything in a pot and bring to a boil, then reduce heat and simmer 20 – 30 minutes, until potatoes are tender. Serve with good homemade bread and butter, and some sliced cheese. Have Aunt Ellen’s Sour Cream Apple Pie for dessert (See the first of these “If You Can Read,…” notes back on 6/27).