Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Pennsylvania Dutch Potato Soup




Source of Recipe


ross


List of Ingredients





2 cups diced potatoes
1 cup water
2 tbsp. each onion, butter or margarine, flour
2 cups milk, divided use
1/8 tsp. celery salt
to taste: salt, pepper
1 hard-boiled egg, chopped
2 oz. Velveeta® cheese, optional


Recipe




Boil potatoes in 1 cup water 15 minutes, or until tender. Brown onion in butter; blend in flour. Add 1/2 cup milk, Simmer, stirring constantly, until thickened. Add flour mixture, seasonings and remaining milk to potatoes. Cook, stirring occasionally, until thickened. Garnish with egg. Makes 4 servings.