drag it through the garden potato soup

this is my favorite soup!

1 yellow onion, peeled and diced (sometimes i only use a half)
1/2 cup butter or margarine
8 potatoes, peeled and diced
enough water to cover potatoes in the pot
3 tbsp chicken bouillon
1/2 cup flour
4 cups half and half or milk
1 tbsp dried parsley or 3 tbsp fresh chopped parsley
10 oz frozen peas
add, if desired 1 cup of any or all of the following:
sauteed mushrooms
shredded carrots
shredded zucchini
green beans
3 or 4 strips crispy bacon
salt and pepper to taste

saute onion in the butter until clear. add potatoes and cover with water. add bouillon and cook over medium high heat until potatoes are tender. reduce heat. combine flour and half of the half and half (or milk) in a jar and shake well to blend. no flour clumps! add to the potatoes and stir for 3-4 minutes or until visibly thickened. gradually add remaining milk, stirring constantly to avoid scorching. add remaining vegetables and seasonings. gently heat through. garnish with crumbled bacon and shredded cheese, if desired. serves 6-8.