"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Potato Soup, by Becky Howell, is from The Howell Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 - 8 large potatoes large can cream of chicken soup 8 oz cream cheese 5 large carrots 5 pc. of celery one small onion 1 lb. bacon
about 4 cups of water to cover vegtables
Peal potatoes and carrots-cut in small pcs Chop up onion and celery Cook bacon until very crispy in broiler pan or microwave and set aside. Cover the vegtables with water and simmer until tender. Do not drain water. Add soup and simmer a couple of minutes. Cut up into small pcs cream cheese and drop into soup. This should dissolve as it heats up. Crumble cooled off bacon into small pc. Drop into soup. Simmer few more minutes and serve.
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