PENNSYLVANIA DUTCH POTATO SOUP
1 Cup Water
2 Tablespoons Onions
2 Tablespoons Margarine
2 Tablespoons Flour
2 Cups Milk
1/8 Teaspoon Celery Salt
Salt and Pepper
Boil potatoes in water 15 minutes or until tender. Brown onion
In margarine,
then stir in flour. Add ½ Cup
milk. Add flour mixture
Seasonings , and remaining milk to potatoes. Cook, stirring
Occasionally, until thick.
Anita Mitchell