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Cheese Potato Soup

2 lg. potatoes
2 1/2 tbsp. flour
2 1/2 tbsp. margarine
Salt and pepper
Cubed Cheddar cheese


Peel and boil potatoes. Drain when done, SAVING liquid. Mash well, add the water they were boiled in (and more liquid, if necessary). Salt and pepper to taste. Brown flour in melted margarine. Do not scorch, stir often. Add browned flour and margarine to potatoes and boil for 2 to 3 minutes, stirring. Fill bowls 1/3 full with small pieces cheese and cover with the soup. If desired, dice a quarter slice of onion on top and sprinkle with a few drops of vinegar. Serves 2.


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