Grandmom’s Cold and Flu Soup

In a sauce pan add water, potatoes, and onion. Bring to a boil and then reduce heat to a simmer for 20 minutes. Add butter, salt and pepper to taste.

Optional alternate if you like a thicker soup:
Add 1 teaspoon of Better Than Bullion (chicken) to the boiling water and after the 20 minute simmer. Raise heat back to a boil and in a separate bowl, add a mixture of 2 tablespoons flour with just enough water to dissolve it and make it pasty. Whisk into the soup and cook an additional 5 minutes. This will thicken the soup.