Potato soup #1

Yield: 6 Servings

Measure Ingredient
2 mediums Potatoes; chopped
2 mediums Onions; chopped
4 Ribs celery; chopped
1½ tablespoon Butter
Boiling water
½ teaspoon Salt
1 small Bay leaf
2 tablespoons Butter
1½ cup Half and half
Salt and pepper to taste
1 dash Paprika
1 teaspoon Worcestershire

Saute onions and celery in butter until tender. Cover vegetables with boiling water and add salt and bay leaf. Boil until potatoes are tender, then put vegetables through ricer or blender, discarding bay leaf. Beat into this mixture 2 tablespoons butter and thin to desired consistency with Half and Half. Add salt and pepper to taset, paprika and Worcestershire.

Rich and creamy and so good on a cold day.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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