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1/4 c. butter or margarine
1 medium onion, chopped
1/4 c. all-purpose flour
3 c. milk
1 can Butterfield diced
potatoes, drained (15 oz.)
1 bay leaf
salt and pepper to taste
grated Cheddar cheese

Melt butter in medium saucepan over medium-high heat.
Add onion and saute 5 minutes until tender. Whisk flour into
onion and cook 1 minute. Gradually add milk, stirring con-
stantly. Reduce heat to medium. Cover and cook 5 minutes
until mixture is thickened, stirring occasionally. Add pota-
toes, bay leaf, salt and pepper. Stir and reduce heat to low.
Cover and simmer 15 to 20 minutes until potatoes are heated
through; do not boil or milk may curdle. Remove bay leaf
before serving. Ladle soup into bowls and garnish with cheese.
This recipe makes a thick, hearty soup. If you prefer a
thinner soup, add an additional cup of milk. For an
untraditional, but colorful potato soup, add sliced carrots
and/or peas or garnish with lemon slices.

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