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Golden Cream of Potato Soup Recipe

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

Machelle Itle
Added: Tuesday, February 24, 2009


6 c. cubed potatoes (can leave skins on)
2 c. water
1 c. sliced celery
1 c. thinly sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. all-purpose flour
3/4 lb. Velveeta or processed cheese

Combine first 9 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender. Gradually stir 1/4 c. milk into flour making a smooth paste. Stir into soup. Add remaining 2 3/4 c. milk and cheese. Cook over medium heat until soup is thickened.




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