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PENNSYLVANIA DUTCH POTATO SOUP 
2 c. diced potatoes
1 c. water
2 tbsp. onion
2 tbsp. butter
2 tbsp. flour
2 c. milk
1/8 tsp. celery salt
Salt & pepper to taste

Boil potatoes in water until tender. Brown onion in butter; blend in flour. Add 1/2 cup milk. Add flour mixture, seasonings and remaining milk to potatoes.
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