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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grammy's Potato Soup Recipe

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This recipe for Grammy's Potato Soup is from Nelson Family Favorite Recipes, 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:  
Enough small chunks of potatoes to fill slightly over 1/2 of a 6 qt. pan.

Water
Salt, to taste
1 stick margarine or butter
1 can evaporated milk
1/2 lb. Velveeta cheese, chunked

2/3 cup water
4 Tablespoons flour

Additional whole or 2% milk may be added as desired.
Directions:
Directions:
Peel and cut into small chunks enough potatoes for slightly over 1/2 of a 6 quart pan. Barely cover with water so you don't have to drain them. Salt and boil until tender.

Mash a few of the potatoes when they are done. Add margarine or butter and the evaporated milk. If you need more milk, you can add 2% or whole milk.

Chunk 1/2 lb.Velveeta cheese and add. Heat to almost boiling and thicken with flour and water mixture (you may have to add more depending on how thick you want it). Cook and stir (NOT boiling) until thickened.

Serve.

 

 

 

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