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Serve with yummy bacon bran muffins

Cream of Potatoe Soup

6 Servings (3/4 c. ea.)

Reserve water from boiled potatoes (4 cups)
2 1/2 c. cubed potatoes cooked until tender (can be mashed)
Boil with potatoes
1 1/2 tsp salt
2 Tbsps. chopped onion
1 Tbsp. butter

In blender–(add liquid first)

4 cups reserved water
1 cup non-fat dry milk
2 Tbsps. flour
1 Tbsp. butter or margarine

Pour into dutch oven pan–Simmer for 15 minutes.