Ingredients

• 8 cups water
• 6 potatoes, cubed
• 1 yellow onion
• 1 tablespoon butter
• 1 bay leaf
• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup half-and-half cream

Instructions

1. Quarter the onion and separate the layers.
2. Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
3. When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
4. Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
5. After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!