"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

POTATO SOUP Recipe

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This recipe for POTATO SOUP, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Zeitz
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
10 baking potatoes
1/2 stick butter
2 tbsp. oil
1 cup chopped carrots
1 cup chopped celery
1/3 cup chopped onion
6 cups chicken broth
2 lbs. block Mexican cheese
2 cups half and half
Salt and pepper to taste

Directions:
Directions:
Bake potatoes until fork tender. Cool, cut in half and scoop out pulp. Set aside. Saute carrots, celery, onions in butter and oil until tender. Add chicken broth, cheese and potato pulp. Lower heat and add half and half until cheese is melted. Mash potatoes until chunky smooth.

 

 

 

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