Potato Soup

From the kitchen of: Dawn Corbin
4 c. diced potatoes
½ c. onions, liquefied in blender
½ c. celery, liquefied in blender
½ tsp. dill weed
1 pkg. bouillon (any flavor)
4 Tbsp. flour
1 c. milk
2 Tbsp. butter

Bring 2 cups water to boil; add 1 tsp. salt, potatoes, spices, and liquefied onions and celery. (To liquefy onions and celery, put in blender with ½ cup water. Blend on highest speed.) Simmer until tender. Do not drain.

In blender, mix milk and flour. Ad butter to potato mixture. With potato mixture on low heat, gradually add the milk mixture, stirring constantly until thickened and bubbly. Makes about 6 servings.

Three recipes makes about a gallon.