Title: Cream of potato soup
 Categories: Soups, 1941
      Yield: 4 servings
 
      1 c  Diced potatoes
      1 c  Boiling water
      2 c  Thin white sauce
      1 ts Minced onion
           Celery salt
           Salt, pepper, and paprika
 
  Combine potatoes, water, and onion.  Cook until vegetables are
  tender. Rub through sieve.  Add white sauce.  Season to taste with
  salt, pepper, and celery salt.  Heat to boiling.  Garnish with
  paprika. 4 servings.
  
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