"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 and Cheddar Soup Recipe

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This recipe for Potato and Cheddar 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:  
Marcia
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. water
2 c. red potatoes, cut into cubes
3 tbsp. butter
1 small onion, finely chopped
2 carrots, cut into pieces
2 stalks of celery, cut up
3 tbsp. flour
Pepper to taste
3 c. milk (part buttermilk)
1/2 tsp. sugar
1 c. shredded Cheddar cheese
1 c. cubed cooked ham

Directions:
Directions:
Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 1 c. liquid, adding water if necessary. Melt butter in saucepan over medium heat. Add onion; cook and stir until tender but not brown. Add flour, season with red and black pepper. Cook 3 to 4 min. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture; stir well. Add cheese and ham. Simmer over low heat 30 min. stirring frequently. Do not boil.

 

 

 

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