"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Margy's Potato Soup Recipe

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This recipe for Margy's Potato Soup, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margy Osmon Rapp Vincennes, Indiana
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb neck bones
4 large potatoes
1 c of diced celery
1 c of milk
1 large red onion
1 small jar of coffee creamer
1 stick of margarine
1/3 tsp black pepper
1 cup shredded cheddar cheese
seasoned salt to taste
instant potato flakes

Directions:
Directions:
Put neck bones in a large pan. Fill with plenty of water to have lots of broth. Cook until meat is tender, add celery, onion, and potatoes (cooked in skin) cut into small pieces. Add a cup of milk, coffee creamer, and seasoned salt to taste. Add a stick of butter, pepper, and cheese. To thicken, add instant potato flakes. When thickened remove from heat and serve. Serves: 12 Prep: 30-45 min.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 to 45 minutes

 

 

 

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