Title: Tanner's Potato Soup
Categories: Favorite Main
Yield: 8 Servings

2		Onions; minced
3	tb	Margarine
8	lg	Potatoes; peeled & sliced
6	c	Water
6		Chicken Bouillon cubes
2	ts	Celery salt
1	ts	Pepper
4	tb	Parsley
		Garlic powder
4	c	Milk
2	c	Light cream
1/2	c	Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes, water, bouillon, and seasonings. Cover and simmer till potatoes are soft. At this point you could mix the entire mixture in a food processor (some people like to leave some chunks of potato). Add the milk and cream; heat up and serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997

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