"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bacon/Cheese Potato Soup Recipe

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This recipe for Bacon/Cheese Potato Soup, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cunningham
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 large potatoes
1 medium onion
1/2 c. Hormel bacon pieces
1/2 lb. Velveeta cheese
1/2 stick butter
1 tsp. salt
1/2 tsp. black pepper
1 qt. milk

Directions:
Directions:
Peel, slice, and boil potatoes and onion until fork tender. Drain three fourths of the water. Turn off heat, but remain on burner while adding cheese and butter that has been cubed, add the bacon pieces. Stir slowly together, as this will melt. Slowly add the milk. Serve. Never boil to reheat, this wiil cause it to curdle. Rewarm in microwave or on low heat. Enjoy

 

 

 

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