Cream Of Potato And Onion Soup - cooking recipe

Ingredients

1 qt. cubed, raw potatoes
2 Tbsp. butter
3 large onions, thinly sliced
3 Tbsp. flour
1 Tbsp. salt
1 stalk celery, chopped
1 (13 oz.) can evaporated milk with enough water to make 1 qt.
pepper to taste
shredded Cheddar cheese

Preparation

Cook potatoes in a quart of water until well done.
Drain, reserving liquid.
Mash potatoes.
Saute onions and celery in butter until light brown.
Sift in flour, stirring until blended. Slowly add the potato water and cook until thick.
Mix the potatoes with the evaporated milk and water; add to the soup.
Add seasonings and heat through.
Top with shredded Cheddar cheese. Serves 4 to 6.