Baked Potato Soup

• 4 to 5 large leftover baked potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1/4 head cabbage, chopped
• 1 Tbsp. basil
• 1/2 tsp. pepper
• 1 Tbsp. California garlic salt
• 2 Tbsp. margarine or butter
• 3 Tbsp. flour
• 4 c. milk
• grated cheese for topping
• green onion, chopped for topping

1. Saute onion, celery and cabbage until soft.
2. Add potatoes and brown.
3. Sprinkle flour over all until margarine or butter is absorbed, stirring constantly.
4. Pour in milk.
5. While mixture comes to a boil, add basil, garlic salt and pepper.
6. After mixture has boiled, simmer on low until ready to serve.
7. Sprinkle grated cheese and green onion over top as desired.

potatoes, onion, stalks celery, cabbage, basil, pepper, california garlic, margarine, flour, milk, grated cheese, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172723 (may not work)