Golden Potato Soup

(very easy.....used leftover mashed potatoes or prepare the mashed potatoes in advance) This recipe serves 4, but is easy to double or triple.

Saute slowly in saucepan until yellow:

2 T. oil or shortening
1/3 cup finely chopped onion

Blend in:

1 Tablespoon flour
1 teaspoon salt
dash pepper

Add:

1 cup water

Boil 2 minutes, stirring constantly. Add:

1 cup [leftover] mashed potatoes (or more if you want thicker soup)
2 1/2 cups milk
1/2 cup grated cheese

Heat slowly until the cheese melts. Do not boil. Garnish with parsley or croutons.

This recipe is from the More-With-Less Cookbook edited by Doris Janzen Longacre