Baked Potato Soup

• 1 Tbsp. vegetable oil
• 1 tsp. butter or oleo
• 1 small onion, diced
• 2 small carrots, sliced thinly
• 1 stalk celery
• onion salt
• dash of garlic salt
• 1/4 tsp. pepper
• 1 Tbsp. flour
• 4 c. water
• 2 c. milk
• 3 potatoes
• white cheese

1. In soup pot, put oil and butter.
2. Add onion, carrots and celery.
3. Season with onion salt, garlic salt and pepper.
4. Cook these ingredients in the oil and butter, stirring to prevent burning, about 5 minutes.
5. Add flour to thicken, or make a paste with milk and flour.
6. Add water and cook a few minutes.
7. Add 2 cups milk.
8. Meanwhile, microwave potatoes, then peel and dice; put in cooked mixture.
9. Ladle into soup mugs, top with white cheese. Microwave 30 seconds.
10. Serve with toast or rolls.

vegetable oil, butter, onion, carrots, celery, onion salt, garlic, pepper, flour, water, milk, potatoes, white cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250534 (may not work)