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Potato Soup Recipe

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

Contributor:  
Contributor:  
Melanie Hunsaker
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cubes chicken bullion
5 c. diced potatoes
2 c. diced celery
2 c. diced carrots
3/4 c. diced onion
cooked bacon pieces
1/2 c. margarine
1/2 c. flour
2 c. half & half
Morton's Nature's Seasoning
2 c. cheddar cheese

Directions:
Directions:
Over stovetop, barely cover vegetables, bullion, and bacon with water and boil until tender. In a skillet, melt butter, then stir in flour. Add half & half and cook until thickened; pour this into vegetables and heat through. A few minutes before serving, add seasoning and cheese.

Personal Notes:
Personal Notes:
This recipe may also be used in a crock pot, but don't cook it for too long after adding the cheese or it will become too thick.

 

 

 

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