More Potato Soup...

1 1/2 quart potatoes, peeled and cubed
1 quart water
Garlic Salt
Onion Powder or Onion Flakes or Onion minced
Salt
2-4 Tbsp Butter
2 Tbsp Flour
1 quart Milk or Half & Half or Whipping Cream (richness varies with each)

Combine potatoes, water and seasoning (to taste) and boil uncovered until most of water has been absorbed and the potatoes are tender. (Note: Less remaining water makes thicker soup - More remaining water makes thinner soup.)

In a seperate sauce pan, melt butter and add flour. Add milk (or Half & Half or Whipping Cream). Warm thoroughly. Combine milk mixture and potatoes and add parsley flakes. Serve.

*Optional: Add Corn, Bacon or Broccoli

Potato Cheese Soup 2

From Mona Hemingway

1 lb Bacon
1/2 cup Celery
1/4 cup Onion
4 Potatoes, peeled and chopped
2 cups Chicken Broth (or 2 bouillon cubes and 2 cups water)
1 cup Water
1 pint Half & Half
3 Tbsp Corn Starch, mixed with a little water
1 cup Cheese, grated
1/4 tsp. Parsley

Cook bacon. Drain off some of bacon grease. Saute celery and onion in remaining bacon grease until tender.

In a seperate pan, combine potatoes, chicken broth and water. Bring to boil, reduce heat and simmer until potatoes are tender. DO NOT DRAIN POTATOES.

Combine bacon, celery, onions and potatoes. Add half & half, cornstarch mixture, cheese, parsley. Mix until cheese is melted.

Potato Cheese Soup

From Beverly Bishop

5 cups water
3 chicken bouillon cubes
5 cups potatoes, peeled and diced
1/2 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped

Cook the vegetables until tender.

3/4 cup butter
3/4 cup flour
1 quart half & half (milk can be used -makes it less rich)
1 (8 oz.) cheese whiz

Make a white sauce with butter and flour and half & half. Add Cheese Whiz. Add to vegatables and serve.