BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burned pancake that he cooked himself than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Potato Soup

(Serves 8)

Ingredients:

2 tablespoons Margarine
1 cup Diced Celery
1/4 cup Chopped Onions
4 cups Diced Potatoes
2 cups Water
2 cups Milk
2 teaspoons Salt
2 teaspoons Parsley

Directions:

1. Melt margarine; brown celery and onions in Dutch Oven.
2. Add potatoes and water.
3. Cook with lid on for about 1 hour.
4. Add milk, salt and parsley.
5. Simmer for 15 minutes.