"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pat's Cream of Potato Soup Recipe

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

Contributor:  
Contributor:  
Evie Berge
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 c. diced potatoes
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
a few pieces of cauliflower
1 can cheddar cheese soup
1 can cream of celery soup
1 can evaporated milk
1/2 stick butter
salt and pepper to taste

Directions:
Directions:
Cook the potatoes and slightly mash them, leaving small chunks. Spray the kettle that you will make the soup in and saute' the chopped onion, carrot, celery and cauliflower. Mix the potatoes and other veggies together. Add remaining ingredients and heat together. Do not boil. Butter and cheese should melt. If it gets too thick, add a little milk or use the water from cooking the potatoes. You can substitute Velveeta cheese or 1 c. cubed cheese.

 

 

 

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