"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mike's Potato Soup Recipe

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This recipe for Mike's Potato Soup, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Reed
Added: Thursday, January 12, 2006


6-8 med. potato's
1/2 cup onion - finely chopped
1/2 cup celery - finely chopped
1 clove garlic - minced
2 Tbls. + 1/4 cup butter
1/2 cup flour
2 tsp. chicken bullion
4 cup milk
2 cup 1/2 & 1/2
2 tsp. salt
1/4 tsp. pepper
2 Tbls. parsley
1/2 pound bacon or ham

Peel, cube & boil potatoes. Mash lightly leaving some chucks. Cook onion, celery & garlic in 2 Tbls. butter until soft.

In heavy large pan melt 1/4 cup butter, stir in flour cooking about 1 min. until smooth. Add milk a little at a time stirring until smooth, add parsley, rest of the milk and 1/2 & 1/2. Cook over medium-high heat, stirring constantly until you reach a slow boil.

Turn off heat and add remaining ingredients.

Top with shredded cheddar cheese, green onions and serve.

Personal Notes:
Personal Notes:
After taking up cooking at the age of 40, and preparing this for my parents we decided this recipe should be in the family cookbook




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