"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

Creamy Potato Cheese Soup Recipe

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

Kim Kassian
Added: Monday, November 13, 2006


6-8 potatoes
3 carrots, sliced
2 stalks sliced celery
1 onion, chopped
1/4 cup butter
1 can cream of chicken soup
2 cups milk (I use evaporated milk)
1-8 oz pkg cream cheese, softened
salt, pepper to taste
4 strips of bacon, fried crisp, cooled and crumbled
shredded cheddar, (I use sharp cheddar for everything)

Cover vegetables with water in a stockpot; boil until tender. Drain most of water. Mix butter, cream of chicken soup, milk, cream cheese, salt, pepper and bacon. Add to vegetable mixture. Stir well; heat thoroughly. Top with shredded cheese before serving.




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