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Chunky Potato Soup

October 4, 2006
The Altoona Mirror
Submitted by Sharon Rydbom, Tipton

3 tablespoons butter or margarine

1/4 cup all-purpose flour

4 cups milk

2 cups peeled, chopped baking potatoes

1/2 cup minced onion

3/4 teaspoons freshly ground pepper

Melt butter in a heavy saucepan over low heat; add flour, stirring constantly for one minute. Gradually stir in milk. Stir in potato and next two ingredients. Cook over medium heat, stirring frequently, 30 minutes or until mixture is thickened and potatoes are done. Garnish, if desired, with fresh chives.

Yield: 5 cups
 
 

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