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Potato Soup (Marge Hannick)
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| 10 medium | potatoes |
| 6 tbsp | butter |
| margarine, alternative | |
| 1 can | Milnot |
| 2 tsp | Paprika |
| 6 - 10 slices | American Cheese |
| 1 tsp | celery salt |
| 1 tsp | season all |
| 1/2 cup | chopped onion |
| onion flakes, alternative | |
| 2 tbsp | bacon grease |
| 8 tbsp | flour |
| 2 cups | milk |
Boil potatoes (already cut in to bite size pieces) for 25 minutes (or until tender). Drain potatoes and return to pot. Add cheese, mil not, spices, onion or flakes and bacon grease. Cook on low until the cheese is melted. Stir occasionally to prevent sticking on bottom of pan.
In separate pan melt 6 tbsp butter/ margarine. Then slowly add 8 tbsp flour - mix until it forms a paste. Then gradually add 2 cups of milk. Mix and stir until smooth but thick. Add this mixture to the pot containing the potatoes. Simmer 5 minutes. Salt and pepper to taste. Serve with shredded cheese, chopped onion and soup crackers.
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