Creamed Potato Soup

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  • 4 medium potatoes, cut up
  • 1 medium onion, cut up
  • 1 large bunch celery, cut up
  • Cover with water and cook until done. Then, take a potato masher and mash (do not drain). To this, add:

  • 2 to 2 1/2 cups milk
  • 1/4 pound butter
  • Salt and pepper
  • Then, take 3 tablespoons flour and water to make a thickening as for gravy and thicken the soup, very slightly. This soup can also be reheated the next day.


    This recipe was submitted by Mrs. Burt Wunderlin in 1959 and published in the Nov. 18, 1959, Farm and Dairy.

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