Potato Soup

Amy Simpson, Verda Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cups potatoes, diced
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 3 1/2 cup water

Cook until tender.

Add:

  • 2 tsp salt
  • Black pepper
  • 3 Tbsp oleo
  • 2 chicken bouillon cudes
  • 2 1/2 cup milk, scalded
  • 8 oz sour cream
  • 1 Tbsp flour

Stir in milk until it thickens.

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