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