In a large saucepan over medium-high heat, cover potatoes with water and simmer 15 minutes or until tender; drain and set aside.
In a large frying pan over medium-high heat, melt butter or margarine. Add onion and saute until soft. Add flour, stirring constantly until mixture is smooth and bubbly.
Add milk and bring to a boil, stirring constantly; reduce heat to low. Add mushroom soup, potatoes, salt, and water; gently stir in cottage cheese. Remove from heat.
Serve in soup bowls.
Variation: Add 1 cup shredded zucchini and 1 tablespoon green bell pepper to potatoes while cooking. Also add diced tomatoes, as desired, with cottage cheese.
Makes 6 servings.
Dutch Potato Soup Recipe: https://whatscookingamerica.net/Soup/dutchpot.htm