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Old-Fashioned Potato Soup

Reviewed: Jan. 29, 2013
This was very good but I made a few changes. I left out the carrots because I'm not a fan. I also left out the chicken boulion. I added a decent sized clove of garlic, minced, once the onions were translucent. I cooked the onions and garlic in a sweet cream butter instead of margarine. After making the rue and adding the milk, once it thickened some, I added salt and pepper to taste. Then I added the potatoes, not quite cooked all the way and water they were boiled in, into the other pan with the sauce. Simmered that for a few minutes and added the parsley and added a small bunch of green onions, chopped. Then added 2 cups of cheddar cheese and stirred it in until blended and served. Good guide to go by for the method.
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