Title: Tanner's Potato Soup
Categories: Favorites, Main dish
Yield: 8 Servings

2 Onions; minced
3 tb Margarine
8 lg Potatoes; peeled & sliced
6 c Water
6 Chicken Bouillon cubes
2 ts Celery salt
1 ts Pepper
4 tb Parsley
Garlic powder
4 c Milk
2 c Light cream
1/2 c Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes, water,
bouillon, and seasonings. Cover and simmer till potatoes are soft. At this
point you could mix the entire mixture in a food processor (some people
like to leave some chunks of potato). Add the milk and cream; heat up and
serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
AWXP96A@prodigy.com ( MICKEY L FORSTER) on Aug 12, 1997