"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Cookin' Up an Anniversary Celebration, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Hoeppner
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. chopped potatoes
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 c. onions, chopped
1 c. water
1 1/2 c. milk
salt & pepper to taste
2 chicken bouillon cubes
2 tbsp flour
1/2 lb. Velveeta cheese
1 tsp. parsley

Directions:
Directions:
In a lg. pot, combine potatoes, celery, carrots, onions & bouillon. Add 1 c. water, or enough to cover veggies. Cover and simmer 15-20 minutes until veggies are tender. Mix the flour with milk, adding slowly to the vegetables. Stir and cook until thickened. Cube the cheese & add to soup, stirring until blended. Mix in salt, pepper, & parsley as desired. Serve hot.

Personal Notes:
Personal Notes:
For added flavor, use chicken broth rather than water, or add additional bouillon cubes to mixture. Shredded sharp cheddar also can be used in combination with velveeta.

 

 

 

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