CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dab0f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Old-Fashioned Potato Soup   
    Categories: Potatoes, Vegetables, Dairy, Herbs   
         Yield: 10 servings   
       
         7 md Potatoes; peeled, diced   
         2    Celery ribs; diced   
         1 md Onion; chopped   
         1 qt Water   
         4 ts Chicken bouillon granules   
       1/4 c  Butter   
       1/4 c  A-P flour   
         1 qt Whole milk   
         2 ts Salt   
       1/2 ts Pepper   
      
   MMMMM---------------------OPTIONAL TOPPINGS--------------------------   
              Minced fresh parsley   
              Chopped cooked bacon   
              Shredded Cheddar cheese   
       
     In a large saucepan, combine the potatoes, celery,   
     onion, water and bouillon and bring to a boil. Once it’s   
     boiling, reduce the heat, and cover and simmer until the   
     potatoes are tender, about 20 to 25 minutes.   
        
     In a Dutch oven, melt the butter. Once it’s melted, stir   
     in the flour until smooth.   
        
     Gradually add the milk and bring to a boil. Cook and   
     stir until thickened, 1 to 2 minutes.   
        
     Add the potato mixture (with the cooking liquid) to the   
     saucepan with the roux. Stir in the salt and pepper.   
        
     Mash the potatoes in the soup lightly, until the soup   
     reaches your desired consistency. You could continue   
     until each bite is thick and creamy, or leave some bits   
     of potato if you prefer a chunkier soup.   
        
     If desired, garnish each bowl with parsley, bacon and   
     cheese.   
        
     Janis Plagerman of Ephrata, Washington   
        
     Makes: 10 servigs (2 3/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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