CREAM OF POTATO SOUP |
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| by Ted Peterson |
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| The web page is an article on potato soup. |
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| If you have another good article that would fit into this site send to the e-mail address at the end of this page. |
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| 4-5 oz of dry potato buds. |
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| 4 cups milk. |
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| 1 1/2 teaspoon salt. |
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| 2 tablespoons chopped onion. |
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| 2 tablespoons butter. |
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| 1/4 teaspoon celery salt. |
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| 1/8 teaspoon pepper. |
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| Combine the above items together and heat to boiling, stirring occasionally. |
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| The soup should now be the same consistency of heavy cream. If too thick add milk. |
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| You can add paprika or parsley if needed for show. |
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| Good luck. |
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Any Comments, Questions, or Inquiries:  E-Mail_w7wwg@jps.net
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