Title: Cream of potato soup #2
 Categories: Soups, Osg
      Yield: 6 servings
 
      6 ea Potatoes; medium size
      1 ea Butter; size of walnut
      1 ea Onion; chopped fine
      2 c  Milk
 
  Dice and cook potatoes in salt water. Add butter, pepper, and onion.
  When potatoes are tender, add milk and riffles made by mixing a small
  amount of flour and butter until small lumps form. Serves 6. Source:
  Mrs. Allie Rockfield, Tremont Grange, Clark County, OH