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lit, lUipb I vl potato-soup is an old midwestern farm recipe that helps thaw out frozen farmers when the icy winter wind begins to blow:
Cheese Potato Soup
To serve two:
Peel and boil two large potatoes. Drain them and save the liquid. Mash well, add the water they were boiled in and more liquid if necessary. Add salt and pepper to taste.
Next, brown two to two and a half tablespoons of flour in two and a half tablespoons butter, stirring constantly. Add the browned mixture to the potatoes and water and stir while boiling two or three minutes.
Cut a large chunk of longhorn or mild cheddar cheese into small enough pieces to fill a big soup bowl one-third full. Cover the cheese with the potato mixture, dice a quarter slice of onion on top of each serving and sprinkle a few drops of vinegar over all.
First Sermon
Rev. Steven Scoggin, the new minister of the Washington Baptist Church, will deliver his first sermon at the 11 a.m. worship service this Sunday, September 20.
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