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Cream of Potato & Vegetable Soup
submitted by Chalk

4 T. butter flavored Crisco (butter is better if you have it)
1 small chopped onion or 2 T. dehydrated onion flakes (rehydrated)
1 can chicken broth
5 C. cubed potatoes -- fresh, canned or dehydrated
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. flour
1 can evaporated milk
1 cup water
2 cans mixed vegetables -- may substitute dehydrated
8 ounces Spam, cubed (optional) -- may substitute
canned ham

Melt Crisco in Dutch oven (or large pot).  Stir in onion and cook 2-3 minutes.  Add broth, salt, pepper and potatoes. Cook 15 minutes or until potatoes are just tender. In a small bowl, combine flour and a small amount of evaporated milk until you get a paste, mixing until all the flour lumps are smoothed out.  Stir milk mixture and water into potato mixture.  Add vegetables and Spam (if you decide to use it).

Cook uncovered for 5 minutes.  Serve hot with crackers or fried corn bread.

Yield: 6 large servings

Sally's comments: We had a German TV reporter come to the house to interview us about our Y2K preparations. I thought it would be fun to demonstrate what we are doing, so I cooked this soup. It got rave reviews!

  Copyright © Sally Strackbein


Copyright ©  Sally Strackbein
Permission is granted to reprint a few
documents from
in your magazine, website (with a clickable link)
or newsletter with the byline:

"Sally Strackbein is a speaker and author.
She can be reached at 703-262-0361
or www.EmergencyKitchen.com"

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