"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Soup Recipe

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

Contributor:  
Contributor:  
Nandy
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 101/2 oz. can cream of potato soup, undiluted
1 c. half-and-half
3/4 c. milk
1-1/2 c. diced cooked ham
1/4 c. shredded Swiss cheese
!/8 tsp. nutmeg

Directions:
Directions:
In medium saucepan over low heat, heat all ingredients, stirring occasionally.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I make this all the time for dinner parties. I prepare the soup ahead of time and heat just before serving. This is so easy and delicious. I often double or triple the recipe.

 

 

 

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