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"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

Steph's Potato Soup Recipe

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This recipe for Steph's Potato Soup is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. red potatoes or I just a whole bag
1/4 cup butter, melted
1/4 cup flour
1 tbsp cornstarch
2 quarts half & half
1 lb block velveeta cheese, melted
pepper to taste
garlic salt to taste~ I use lawry's
1 tsp. hot pepper sauce {Optional}
1/2 cup parsley
1 package bacon pieces
1 cup green onions
1 pkg. Colby/Monterey jack cheese
1 container sour cream
Directions:
Directions:
Dice unpeeled red potatoes into cubes. Place in large pan cover with water and bring to boil. Let boil for 10 minutes or until almost cooked.
In a separate large pan, combine melted butter & flour, mixing until smooth. Place over low heat & gradually add half & half, stirring constantly. Continue to stir until smooth & liquid begins to thicken. Add melted velveeta. Stir well. Drain potatoes & add to cream mixture. Stir in pepper, garlic salt & hot pepper sauce. {optional}
Cover & cook over low heat for 30 minutes, stirring occasionally. Be sure its low because this does burn VERY easily with all the cheese. Serve with crumbled bacon, scallions, shredded cheese & sour cream.

 

 

 

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