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      Title: Tanner's Potato Soup
 Categories: Favorites, Main dish
      Yield: 8 Servings

      2    Onions; minced
      3 T  Margarine
      8 lg Potatoes; peeled & sliced
      6 c  Water
      6    Chicken Bouillon cubes
      2 t  Celery salt
      1 t  Pepper
      4 T  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

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