"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

Potato Soup Recipe

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

Contributor:  
Contributor:  
Lois Humphrey
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 32 oz bag Ore-Ida southern style hashbrown potato
1 can Campbells chicken broth
1 can cream of celery soup
1 cup water
1 large onion (chopped)
2 sticks margarine
2 cups half & half
Optional: Toppings - shredded cheese, bacon bits
salt & pepper

Directions:
Directions:
Combine frozen potatoes, chicken broth, water and 1 stick margarine in large pan. Bring to a boil then simmer on low 30 minutes (covered).

Saute onion in 1/2 stick margarine and half & half in microwave safe bowl and heat till smooth. Add onion and mix well.

Combine potato mixture with soup mixture and let simmer 20-30 minutes.

Sprinkle bacon bits, cheese on top if desired.

 

 

 

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