"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Best-Ever Potato Soup Recipe

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This recipe for Best-Ever Potato Soup, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcella Stevens
Added: Sunday, September 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 jar of HormelŠ Bacon Pieces
3 cups cubed and peeled potatoes
1 can (14 ˝ oz) Chicken Broth
1 small carrot, grated
˝ cup chopped onion
1 tbsp parsley flakes
˝ tsp each celery seeds, salt, and pepper
3 tbsp all purpose flour
3 cups milk
8 oz. processed American cheese (Velveeta)


Directions:
Directions:
In large sauce pan add potatoes, broth, carrots, bacon pieces, onion, parsley, celery seeds, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth, add to soup. Bring to a boil. Boil and stir for 2 minutes, add cheese. Stir until cheese is melted and the soup is heated through.

 

 

 

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