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Monday, September 22, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

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POTATO SOUP
Soups
Contributed by: Patty Wall
Ingredients:
  • 5 lbs. potatoes, peeled and chunked
  • 1 tsp. salt
  • 1â�„2 tsp. pepper
  • 1â�„4 tsp. celery salt
  • dash seasoning salt
  • 1 TBS dried, minced onion
  • 4 TBS butter or margarine
  • 1 can cream of celery soup
  • 1 can evaporated milk
  • salt, pepper and celery salt to taste
Place potatoes in Dutch oven with enough water to cover. Add salt, pepper, celery salt and a dash of seasoning salt. Skim foam from top as potatoes boil. Boil until fork tender. Stir in remaining ingredients and simmer.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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