Tanner's potato soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; minced | |
| 3 | tablespoons | Margarine |
| 8 | larges | Potatoes; peeled & sliced |
| 6 | cups | Water |
| 6 | Chicken Bouillon cubes | |
| 2 | teaspoons | Celery salt |
| 1 | teaspoon | Pepper |
| 4 | tablespoons | Parsley |
| Garlic powder | ||
| 4 | cups | Milk |
| 2 | cups | Light cream |
| ½ | cup | Cheddar cheese |
Directions
In a large dutch oven, fry the onion in margarine. Add potatoes, water, bouillon, and seasonings. Cover and simmer till potatoes are soft. At this point you could mix the entire mixture in a food processor (some people like to leave some chunks of potato). Add the milk and cream; heat up and serve with grated cheddar on top.
Typos by Mickey Forster AWXP96A Posted to TNT - Prodigy's Recipe Exchange Newsletter by AWXP96A@... ( MICKEY L FORSTER) on Aug 12, 1997