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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Betty Jo Green's Potato Soup Recipe

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This recipe for Betty Jo Green's Potato Soup is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 Pounds peeled & sliced potatoes
2 Cloves crushed garlic
1 Large diced onion
1 Cup diced celery (optional)
1 Pint Half & Half
2 Cans chicken broth
Salt
Pepper
Parsley flakes
Instant Potatoes
Directions:
Directions:
Cook potatoes in small amount of water until done. Drain off liquid and set aside. Sauté garlic, celery, and onion until soft. Add Half & Half and chicken broth. Simmer 15 to 20 minutes. Add potatoes and reserved liquid. Add enough instant potatoes to thicken. (You can also mash some of the cooked potatoes to thicken). Add salt, pepper, and parsley flakes to taste.
Note: Serve with Cheddar cheese and Bacon Bits. For a hardy soup, add diced ham.
Personal Notes:
Personal Notes:
Submitted by Michael Rivero

 

 

 

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