Ellie Herbert, Gillsville, has submitted the recipe of the week, potato soup.

INGREDIENTS

1 1/2 pound peeled, cubed potatoes

1 small onion, chopped

2 cups water

1/2 teaspoon salt

1 1/2 cups milk

3 tablespoons margarine

1/8 teaspoon pepper

1 cup shredded cheddar cheese

DIRECTIONS

In sauce pan, bring potatoes, onion and two cups water to a boil. Reduce heat and cook until potatoes are tender. Stir in one cup milk and margarine. In small bowl, mix flour and one-half cup of milk together and stir into potato mixture. Cook on low heat to thicken. Remove from heat and add cheese. Serve.

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