Place potatoes in a 3-quart saucepan, cover with water and, over medium-high heat, bring to a boil. Cover saucepan and continue boiling until potatoes are very soft and breaking apart. Do not drain.
Add butter and chicken broth. Reduce heat and simmer for 10 minutes. Add salt, pepper, parsley, onion and garlic salts. Stir well to blend.
In a saucepan, scald 2 to 3 cups milk (heat until just simmering around the edges, but not boil. This keeps the milk warm so it won't bring down the temperature of the soup when it's mixed in later.)
With a potato masher, mash the potatoes in the pot into tiny bits. Add scalded milk to the potatoes. Gradually heat soup to boiling.
In a deep bowl, combine 1 cup milk and 1/3 cup four and beat with a whisk until smooth. Slowly pour flour-milk mixture into potatoes to thicken, stirring constantly, so it does not stick. As soup heats back up, the flour will thicken it.
Ladle into soup bowls and top with bacon bits, cheddar cheese, fresh dill or sprinkle parsley on top. Makes 6 servings. Enjoy!