Directions
1 In a large pot, place neck bones, vegetables, and
pickles. Add water. Cook over medium heat for 45 minutes.
2 Add potatoes; cook until soft, about 20 minutes.
3 Remove neck bones. Increase heat to medium-high.
Combine flour and milk in a small bowl, and gradually stir
into soup. Continue stirring until mixture boils. Season
to taste with salt.
6 - 8 servings .
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