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       Title: Cream Of Potato Soup #2
  Categories: cheese/eggs
       Yield: 6 servings
 
    6.00 ea potatoes; medium size
    1.00 ea butter; size of walnut
    1.00 ea onion; chopped fine
    2.00 c  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
 
 
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