Sue'S Potato Soup

• 6 medium potatoes, peeled and diced
• 1/2 stick oleo
• 4 Tbsp. flour
• 1 (13 oz.) can evaporated milk
• 1 c. celery, cut in large slices
• 1 large onion (you can add an additional 1/2 cup green onions)
• salt and pepper to taste
• oyster crackers
• grated Cheddar cheese

1. Cover potatoes with water and some salt.
2. Boil until tender. Do not overcook.
3. Drain off water.
4. Melt margarine in a large pot. Add flour.
5. Cook for about 5 minutes.
6. Do not let the flour brown. Slowly add milk, stirring constantly.
7. Add onion, celery, salt and pepper.
8. Let sauce thicken, stirring constantly so that it will not scorch.
9. Add drained potatoes to sauce and allow to simmer for awhile.
10. You can add some more milk if needed.
11. Cover with oyster crackers or grated Cheddar cheese before serving.

potatoes, oleo, flour, milk, celery, onion, salt, oyster crackers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519884 (may not work)