"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cheese Potato Soup Recipe

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This recipe for Cheese Potato Soup, by , is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Bridges
Added: Thursday, November 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 brick Velveeta Cheese
1 stick Butter
1 qt. Half-n-Half
2 cans Potato Soup
2 cans of Whole Potatoes (drained & chopped)
1 med. onion ( chopped fine)

Directions:
Directions:
In lg. soup pot slowly (low heat) melt butter, onion and cheese (stir often). Add potatoes (make sure they are well drained), soup, & Half-n-Half. Add salt & pepper to taste. Cook slowly over low heat until all ingredients are blended and hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
I make home made cheese bagels (another good recipe) as bread with this.
If you don't drain the potatoes the soup will look gritty from the potatoe juice.

 

 

 

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