Cream Of Potato Soup #2soups/stews 6 each potatoes; medium size 1 each butter; size of walnut 1 each onion; chopped fine 2 cup 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 |
