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Creamy Potato Soup

chef.tim.lee's picture
Ingredients
  Potatoes 3 Small
  Onion 1 Medium
  Butter/Margarine 2 Tablespoon
  Milk 6 Cup (96 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bouillon granules 1 Teaspoon
  Dried oregano 1 1⁄2 Teaspoon
  Instant mashed potato flakes 1 1⁄2 Cup (24 tbs)
Directions

Cook potatoes in boiling water to cover 15 minutes or until tender; drain.
Saute onion in butter in a Dutch oven until tender.
Stir in next 5 ingredients; cook over low heat, stirring constantly, until hot.
Remove from heat.
Stir in potato flakes and potatoes, and serve.

Recipe Summary

Cuisine: 
American
Servings: 
9

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