"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

Cheesy Potato Soup Recipe

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

Angela Gudgeon-Robertson
Added: Sunday, May 10, 2009


2 slices bacon
1 grated carrot
1 chopped onion
1 stalk slice celery
3 large potatoes, peeled and cut into chunks
1 can chicken broth
1 can water
1 tsp. season salt
1/2 tsp. pepper
1 c. 1% milk
1 c. Velveeta cheese cubed

Brown bacon in large pan. Remove and set aside. Crumble when cooled. Drain the grease and saute carrot, onion and celery in bacon pan for 5 minutes. Add potatoes, broth, water, salt, pepper and crumbled bacon. Bring to a boil. Lower heat. Cover and simmer for 20 minutes or until potatoes are tender. Add milk and cheese. Let cheese melt.




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