Potato and Vermicelli Soup

1-1/2 cup sliced potatoes
1 small onion, sliced
1 cup water
1-1/2 cup milk
1 tsp salt
1/8 tsp pepper
2 Tbs butter
1 cup vermicelli

Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces.

Rub half of the potatoes through a sieve and return to the sliced ones.

Breakup a cupful of vermicelli and drop into a pot of boiling water and let it cook for ten or fifteen minutes before draining.

Add the milk, salt, pepper, and butter to the chowder and cook together for a few minutes. Stir the vermicelli lightly into it just before serving.

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