Recipe: Potato Soup (using Potato Buds, Betty Crocker recipe, 1971)

POTATO SOUP

2 tablespoons butter or margarine
2 tablespoons finely chopped onion (or 1 tablespoon instant minced onion)
1 1/2 teaspoons salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
3 1/2 cups milk
1 1/3 cups Potato Buds instant potatoes (dry)
Paprika and snipped parsley (for garnishes)

In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk to scalding.

Stir in potato buds (dry); continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.)

Pour soup into warm mugs. Garnish with paprika and parsley.

TO WARM MUGS:
Fill with hot water; let stand 5 minutes. Empty mugs and fill with hot soup.

Makes 4 servings, 1 cup each
Source: Recipe booklet: Betty Crocker Beef and Potatoes Recipes, General Mills, Inc., 1971