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Old-Fashioned Potato Soup

 

  • 8 medium potatoes, pared and cubed
  • 1 onion, coarsely chopped
  • 1 quart milk
  • 2 tsp. salt
  • 1/4 tsp. pepper

 

  • 2 tsp. dried parsley
  • 1 T. butter or margarine
  • 1/2 c. flour
  • 1 egg, well beaten
  • 2-4 T. milk
  1. Cook potatoes and onion in boiling water until tender; drain. 
  2. Add milk to potatoes and heat. 
  3. Blend in seasonings and parsley. 
  4. Cut butter into flour; blend in the egg and milk, using only enough milk to make mixture thin enough to drop into the hot soup. 
  5. Drop by teaspoonfuls into soup. Cover and cook about 10 minutes. 
  6. Serve at once. 

Makes 6-8 servings.

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