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Potato Soup Recipe

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

Contributor:  
Contributor:  
Four Seasons Cookbook
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
About 2 lb. or 6 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
2 tbsp. butter or margarine
2 tbsp. cornstarch
8 c. milk
2 tbsp. instant chicken bouillon granules
4 c. shredded American cheese (16 oz.)
1 1/2 c. chopped fully cooked ham (8 oz.)

Directions:
Directions:
Cook potatoes in a saucepan with enough water to cover until just tender. Drain off water. In soup kettle or Dutch oven, cook onion, celery and carrot in butter until tender. Stir in cornstarch. Add the milk and bouillon granules to the cooked onion mixture. Stire in potatoes and cook until slightly thickened. Stir in the cheese and ham until cheese is melted.

 

 

 

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