PENNSYLVANIA DUTCH POTATO SOUP

 

 

 

2 Cups Diced Potatoes

 

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 Cup milk. Add flour mixture

 

Seasonings , and remaining milk to potatoes. Cook, stirring

 

Occasionally, until thick.

 

 

 

Anita Mitchell