Potato Soup

Ingredients:

6 medium potatoes, peeled and diced
2 shredded carrots
6 diced celery stalks
2 qt. water
1 c. hoppcd onion
6 T. butter or margarine
6 T. all-purpose
1 tsp. saJt
1/2 tsp. pepper
1/2 c. whole milk (or
3/4 c. whole milk and -‘/, c. half- and-half)
2 cubes chkkrn nvored bouillon

Instructions:

In a large kettle, cook potats, can-ots and celery in water with bouillon cubes until tender. Saute onions in butter until soft. Stir in flour, salt and pepper, gradually adding milk, stirring constantly until desired consistency. Yields 21/1 qts or about 8-IO servings. If you desire a smoother soup, put potats, carrots and celery through the blender before adding remaining ingrcdic!nts. 1698 08

Notes:

You can modify these outstanding potato soup recipes by adding 1/2 pound of ground beef, browned and drained, and 8 oz. of process Americancheese. When Iadd the meat andcheese, Icall itCheeseburger Soup. You will be very pleased at how good this potato soup can be, no matter bow you serve it.

Servings Yield:

Serve it