From Paulette Vickery's Recipe Collection

Geoffrey's Potato Soup

main dish, soups, vegetables

5 lb potatoes, cooked, cubed
1 each onion, chopped
1 each stick butter
1/2 cup flour
2 can evaporated milk, large
3 cup water
3 cup skim milk
10 each bullion cubes
1 1/2 cup water
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon parsley

In large pot, cook peeled potatoes. Cool and cube. In medium sauce pan, over medium heat, melt butter. Saute onion in butter 1 minute, or until tender. Add flour, whisking 30 seconds to blend. Add canned milk, 3 cups water, and skim milk. In small sauce pan, bring 1 1/2 cups water to a boil. Remove from heat, add bullion cubes. Stir until bullion is completely dissolved. Add reconstituted bullion to milk mixture. Stir constantly until mixture boils. Add potatoes. If soup is to thick, additional milk can be added if desired. If soup is to thin, some of the potatoes can be mashed to use as a thickening agent if desired. Cover and cook until blended and heated through, about 15 minutes, stirring occationally. Makes 4 quarts.

Yield: 16 servings





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