Recipe - Saturday Potatocheese Soup

4 cup Cubed peeled potatoes
2 cup Water
2 teaspoon Salt
One fourth teaspoon Dry mustard
1/8 teaspoon Pepper
4 sl Bacon; chopped
One half cup Chopped onion
3 cup Milk
1 cup Shredded Cheddar cheese
1 tablespoon Parsley flakes

Cook potatoes with water, salt, dry mustard, and pepper in larege saucepan
until soft; do not drain. Mash potatoes. Meanwhile, cook bacon and onion in
small skillet until bacon is lightly borwned and onion is soft. Add to
potato mixture along with remaining ingredients. Cook over low heat,
stirring frequently, until thoroughly heated and cheese is melted; do not
boil. Makes 2 quarts.

Shared by: Theresa Dunlap, PA Source: The Thrifty Cook

Recipe by: The Thrifty Cook

Posted to TNT Recipes Digest by Theresa dunlapcu@epix.net on Mar 27, 1998