"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Soup Recipe

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

Contributor:  
Contributor:  
Ed and Wanda Kinsella
Added: Tuesday, May 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 cups cubed potatoes
2 cups water
1 cup celery
1 cup thinly sliced carrot
2 tsp. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 cups milk, divided
1/4 cup flour
3/4 pound cheese, cubed

Directions:
Directions:
Combine potatoes, water, celery,parslet flakes,bouilloun cobes,salt and pepper in a Dutch oven; bring to a boil, cover, reduce heat, and simmer 7 to 8 minutes or until vegetables are tender. Gradually stir 1/4 cup of milk into the flour, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese. Cover over medium heat until soup is thinckened.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Personal favorite of the family.

 

 

 

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