Cream Of Potato Soup #2

----- Now You're Cooking! v4.56 [Meal-Master Export Format]

Title: Cream Of Potato Soup #2
Categories: cheese/eggs
Yield: 6 servings

6.00 ea potatoes; medium size
1.00 ea butter; size of walnut
1.00 ea onion; chopped fine
2.00 c milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion.

When potatoes are tender, add milk and riffles made by mixing a small

amount of flour and butter until small lumps form. Serves 6.


Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH


-----