"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

Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Stever
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 lbs. potatoes peeled and cut into cubes ( about 2 cups)
2 c. water (or chicken broth)
1/2 c. chopped carrot
1/2 cup chopped celery
1/2 c. chopped onion
2 tsp. chicken bullion granules (do not use bouillons if broth is used)
1/8 tsp. ground pepper
1 c. sharp cheddar cheese.

Directions:
Directions:
In a large saucepan, place potatoes, water or broth, carrot, celery, bullion and pepper. Over medium high heat bring to a boil. Reduce heat to low, cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender or food processor. Cover and blend until smooth. Return mixture to saucepan. Add cheese, and cook and stir over medium heat until cheese melts.

Number Of Servings:
Number Of Servings:
4

 

 

 

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