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      Title: Cream Of Potato Soup #2
 Categories: cheese/eggs
      Yield: 6 servings

      6 md Potatoes
      2 tb Butter
      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.

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

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