Cream Of Potato Soup
|Butter/Fortified margarine||2 Tablespoon|
Pare and dice the potatoes.
Cook them in a small amount of boiling water until tender.
Scald the milk and onion in a double boiler.
Strain out the onion and add the milk, fat, salt, and pepper to the potatoes and reheat.
One-quarter pound raw chopped kale, spinach, watercress, parsley, or similar green may be added to the soup just before serving.