This is a very unusual and wonderful vegetarian potato soup that was shared with me by Helen Fried of Hillsboro, Oregon. You would never expect that it has cottage cheese in it. Try it - you'll like it!

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Dutch Potato Soup

4 medium potatoes, peeled and sliced
2 tablespoons butter or margarine
1 small onion, diced
2 tablespoon all-purpose flour
1 cup milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 teaspoon salt
2 cups water
1 1/2 cups cottage cheese (small curd)

In a large saucepan over medium-high heat, cover potatoes with water and simmer 15 minutes or until tender; drain and set aside.

In a large frying pan over medium-high heat, melt butter or margarine. Add onion and sauté until soft. Add flour, stirring constantly until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly; reduce heat to low. Add mushroom soup, potatoes, salt, and water; gently stir in cottage cheese. Remove from heat. Serve in soup bowls.

VARIATION:   Add 1 cup shredded zucchini and 1 tablespoon green bell pepper to potatoes while cooking. Also add diced tomatoes, as desired, with cottage cheese.

Makes 6 servings.