Cream of potato soup #2

Yield: 6 servings

Measure Ingredient
6 eaches Potatoes; medium size
1 each Butter; size of walnut
1 each Onion; chopped fine
2 cups 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

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