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Potato and Cabbage Soup

1/4 cup chopped onion

2 tablespoons vegetable oil or butter

3 cups water

1 teaspoon salt

2 cups diced potatoes

2 cup chopped cabbage

1 (0.4-ounce) packet ranch salad dressing mix

1 (12-ounce) can evaporated milk

Fresh parsley, croutons (optional garnish)

1. Cook onion on medium heat in oil or butter until softened in a large pot or Dutch oven. Add all remaining ingredients except milk; stir. Simmer until cabbage and potatoes are tender.
2. Add milk and heat through. If desired, garnish with chopped fresh parsley and croutons.

Makes 4 servings.