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Soups: POTATO SOUP - Posted at Minot Center
4 cups diced potatoes
1 cup thinly-sliced celery
1/2 cup sliced carrot
1/2 cup chopped onion
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp dillweed
1 can chicken broth
4 cups skim milk
1 Tbsp Butter Buds (found near spices)
3 1/2 Tbsp flour

Boil veggies and spices in chicken broth until tender, 15-20 mintues, stirring occasionally. Stir 3 cups of milk and Butter Buds into potato mixture and heat through, stirring occasionally. Whisk flour into remaining milk. Add to soup, stirring constantly. Cook until thickened.

1 cup = 2 Points

cblessum on 2/1/2007