"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Two-Potato Soup Recipe

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This recipe for Two-Potato Soup, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can reduced sodium chicken broth
1 cup water
1/4 cup shopped onion
2 tsp canola oil
1 tbsp. all-purpose flour
1/4 cup 2% milk
2 tbsp. evaporated milk
3 tbsp cream cheese cubed
1 tbsp. minced fresh parsley
1.4 tsp salt
1/8 white pepper
1/3 cup shredded Swiss cheese

Directions:
Directions:
Put potatoes in large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until almost tender. Meanwhile in small skillet, saute onion in oil until tender; add to potatoes. Combine flour, milk and evap. milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover & simmer for 5 to 10 minutes until cream cheese is melted and potatoes are tender. Garnish with Swiss cheese.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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