"The belly rules the mind."--Spanish Proverb

Cream of Potato Soup Recipe

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

Contributor:  
Contributor:  
Sarah Kelleher (Ireland)
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 C cubed and peeled potatoes
2 C water
1 C sliced celery
1 C sliced carrot
1/2 C chopped onion
2 chicken boullion cubes
2 t parsley
1 t salt
1/8 t pepper
*******************
3 C milk - divide
1/4 C flour
3/4 lb of cubed or shredded cheese

Directions:
Directions:
Combine 1st 9 ingredients in kettle or dutch oven. Bring to boil. Cover, reduce heat and simmer for 10 min or until vegetables are all tender.

Make a paste with 1/4 C milk and flour. Stir into soup. Add remaining 2 3/4 C of milk and cheese.

Cook on medium heat until thick and hot.

Serve with irish soda bread

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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