"The belly rules the mind."--Spanish Proverb

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Cy-Woods Wildcats Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Head
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 - 14.5 ounce cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
1/2 teaspoon ground black Pepper

Directions:
Directions:
In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Personal Notes:
Personal Notes:
Garnish with bacon bits and enjoy!

 

 

 

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