"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Soup Recipe

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

Betty Tolbert
Added: Tuesday, October 23, 2007


5 medium potatoes, peeleed and diced
1 medium onion, chopped
1 stalk celery, chopped
2 tsp. celery salt
1 tsp. seasoned salt
1 tsp. dried whole basil
1/4 tsp. pepper
2 Tbsp. parsley flakes
2 chicken bullion cubes
4 cups water
4 slices bacon, cooked
2 Tbsp. plain flour
1 1/2 cup milk

Combine 1st 10 ingredients in large pot. Bring to a boil. Cover adn reduce heat, simmer 20 minutes. Cook bacon and reserve 3 Tbsp. drippings, crumble. Add flour and bacon drippings in skillet. Stir until smooth. Cook 1 minute. Stir constantly. Gradually stir in milk and bacon mixture. Simmer uncovered 15 minutes.




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