8-10 med. sized potatoes
1 sm. onion, cut fine
Salt and pepper to taste
Sugar to taste
1/2 gallon milk

Peel and slice potatoes. Cook potatoes and onion in buttered water until tender but not mushy. (Use just enough water to cover potatoes, and put salt, pepper and sugar in water.) Add milk and 2 tablespoons butter.

Add 1 teaspoon sugar to small cup of 2 teaspoons milk from soup; add 1 teaspoon vinegar. Slowly heat soup after milk and vinegar is added. If you heat it fast, it will curdle. Add more salt, pepper if needed. Serve piping hot. Delicious on cold winter days.