"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Potato Soup Recipe

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

Contributor:  
Contributor:  
Shelia Edgin
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups boiling water
2 cups potatoes, diced
Celery stalks (3 sliced)
1/2 small onion chopped
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 1/2 cups grated velveeta cheese

Directions:
Directions:
Cook vegetables, salt, pepper, and margarine in boiling water until tender. Simmer about 15 minutes. Do not drain.
Mix flour with 1/2 cup milk until there are no lumps. When smooth, add the rest of the milk. Then add this milk mixture to vegetables. Add cheese. Simmer until thickens. Serve with hot buttered cornbread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min

 

 

 

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