"Hunger is the best sauce in the world."--Cervantes

Golden Cream Soup Recipe

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This recipe for Golden Cream Soup, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vera Topp
Added: Tuesday, December 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped potatoes, 1 c. water, 1/2 c. chopped carrots, 1/2 c. chopped celery, 1 tsp. parsley flakes, 1 chicken boullion cube, 1/2 tsp. salt, pinch of pepper, 1 1/2 c. milk, 2 Tbl. flour, 1/2 c. cubed velveeta chunks(I always use more cheese)

Directions:
Directions:
In large sauce pan combine potatoes, water, celery, carrots, parsley flakes, boullion cube, and seasoning. Mix well, cover, simmer 15- 20 min.(until vegetables are tender) Gradually add milk to flour, mixing until well blended. Add milk mixture to vegtables, cook until thickened. Add cheese, stir until melted. I use the microwave to melt the cheese to prevent scorching.

Number Of Servings:
Number Of Servings:
6-8 bowls

 

 

 

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