Title: Cream of Potato Soup
Categories: Soups/stews
Yield: 6 Servings

6 Potatoes; medium size
1 Butter; size of walnut
1 Onion; chopped fine
2 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini