Recipe - Tanners Potato Soup

2 Onions; minced
3 tablespoon Margarine
8 lg Potatoes; peeled & cut or sliced up
6 cup Water
6 Chicken Bouillon cubes
2 teaspoon Celery salt
1 teaspoon Pepper
4 tablespoon Parsley
Garlic powder
4 cup Milk
2 cup Light cream
One half cup Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes, water,
bouillon, and seasonings. Cover and simmer till potatoes are soft. At this
point you could mix the entire mixture in a food processor (some people
like to leave some chunks of potato). Add the milk and cream; heat up and
serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A

Posted to TNT Prodigy's Recipe Exchange Newsletter by
AWXP96A@prodigy.com ( MICKEY L FORSTER) on Aug 12, 1997