Combine potatoes, onions, celery, carrots, margarine, bouillon cubes, and water in large saucepan. Bring to a boil. Cook over low heat for 15 minutes. Combine flour with enough water in small bowl to make paste. Add evaporated milk, cheese, and flour mixture to saucepan, mixing well. Simmer gently for 10 minutes. Do not boil. 8 servings.
By Robin from Washington, IA
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(Archived Nov 03, 2010)Hearty Potato Soup
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside. In the same kettle, saute' onion in butter until soft.
Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened.
Gently add and stir in cooked vegetables.
Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
By Robin
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