"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Steph's Potato Soup Recipe

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

Contributor:  
Contributor:  
Stephanie Davis
Added: Thursday, October 9, 2008

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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