Title: Cream of Potato Soup #2
Categories: Soup
Yield: 6 Servings

6		Potatoes; medium size
1		Butter; size of walnut
1		Onion; chopped fine
2	c	Milk

Dice and cook potatoes in salt water. Add butter, pepper, and onion. When potatoes are tender, add milk and riffles made by mixing a small amount of flour and butter until small lumps form. Serves 6.

Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH

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