Serves 6. Recipe is from the Pennsylvania Nutrition Education Program.
2 tbls. margarine
1/2 cup chopped onion
1/2 cup chopped celery
6 potatoes, peeled and diced
1/2 tsp. salt
1⁄8 tsp. pepper
3 cups water
1 cup nonfat dry milk
2 tbls. flour
1. Melt the margarine in a large saucepan on low heat. Add the onion and celery and cook for a few minutes.
2. Add the potatoes, salt, pepper and 11/2 cups water. Cook for 15 minutes or until potatoes are tender.
3. In a small bowl, stir together the dry milk and flour. Add 11/2 cups water slowly, stirring as you add it. Add the milk mix to the potatoes.
4. Cook until the soup is heated and slightly thickened. Adjust seasonings as needed.
Estimated cost per recipe: $1.93.
Estimated cost per serving: $0.32.