Brown-Flour Potato Soup Recipe Amish Soups Recipes

In a large saucepan, bring 1 inch slightly salted water to boiling. Add potatoes and onion/ cook, covered, until tender - about en minutes. Add milk; bring to boiling. Meanwhile, in small, heavy skillet, slowly heat flour, stirring, until flour is light golden. Blend in butter. Stir, over low heat, until mixture is well browned. Stir browned flour into mil; bring to boiling. Reduce heat and simmer until slightly thickened. Add salt, pepper and chopped egg.
Sprinkle with parsley. Serve hot. Makes 6 servings.

3 c. diced pared potatoes (1 lb.)
1/2 c. chopped onion
1/4 c. unsifted all-purpose flour
2 tsp. salt
1/8 tsp. pepper
2 hard cooked eggs- chopped
1 Tbsp. chopped parsley
1 Tbsp. butter or margarine

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