"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Alpine Fresh Potato Soup Recipe

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This recipe for Alpine Fresh Potato Soup, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobby Jo Ertel
Added: Saturday, February 21, 2009


3 medium russet potatoes
1 clove garlic, minced
1 cup onion, chopped
1 T butter
4 chicken bouillon cubes
5 cups hot water
2 medium carrots, peeled and sliced
1 sliced zucchini
1 T fresh dill or 1 tsp dill weed
2 or 3 sprigs fresh parsley
1 tsp salt
1 tsp freshly ground pepper
1 T cornstarch
3 T water

Peel potatoes and cut into wedges. Saute garlic and onion in butter until translucent. Dissolve bouillon cube's in hot water. Add potatoes and remaining vegetables to onions and garlic, reserving celery tops. Slowly bring to a boil. Simmer 15 to 20 min, or until potatoes are just tender. Add seasonings and celery tops. Dissolve cornstarch in water and stir into soup. Simmer until slightly thickened. Serve immediately.




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