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This recipe for POTATO SOUP, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Thursday, August 27, 2009


2 tablespoons butter
2 tablespoons all-purpose flour
1 large onion, chopped fine
1 clove garlic, pressed
2 cups chicken broth
3 to 4 large potatoes, peeled and cubed
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup milk
Instant Mashed Potatoes

Melt butter in a Dutch oven over low heat, and whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended.
Add potatoes, salt and pepper. Cook potatoes until well done (15 to 20 minutes).
Reduce heat; stir in milk, add instant potatoes till soup reaches desired thickness.
Garnish with crumbled bacon and grated cheese.




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