Ruth's Potato Soup
4 bacon slices
1/2 medium onion chopped
1/2 c. water
1 - 12-oz. pkg. frozen hash browns
1 1/2 tsp salt
1/8 tsp pepper
2 tbsp margerin
2 c. milk
1 c. water
fry bacon until crisp, use bacon fat to cook the onion.
Add 1/2 cup water and frozen hash browns; cover and cook until thawed.
Stir in salt, pepper and margerin.
Shake flour and milk in tightly covered jar; stir into potato mixture
with one cup water. Stir until mixture boils and gets slightly thick.
Crumble bacon over top - also try sprinkling chopped green onion tops
along with the bacon.
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