"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 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Amis
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 med. potatoes, cubed
7 baby carrots
1 onion
1 stalk celery
Milk
1 tsp. salt
1 bay leaf
1/4 tsp. marjoram
1/4 tsp. pepper
Velveeta cheese (about 6 to 8 oz.)
1 stick butter
1 can cream of mushroom soup

Directions:
Directions:
In food processor put in carrots onion and celery and chop finely. Boil potatoes and add carrot mixture while boiling for 10 minutes and drain. Cover potatoes to the top with milk and add all other ingredients until cheese and butter are melted. Good when oyster crackers are added right before eaten.

 

 

 

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