"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cream of Potato Soup Recipe

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

Contributor:  
Contributor:  
Ferneva Brimacomb
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. diced carrots
1 c. diced celery
1 c. (or to taste) diced onion
4-5 cooled, baked potatoes, cubed
1/2 lb. Swiss cheese
1 Tbsp. chicken base, for flavor
1/4 c. melted butter
1/4 c. flour
2 c. milk
1-2 tsp. dill weed

Directions:
Directions:
Cook carrots, celery and onion in small amount of water until tender. Add cheese and chicken base. Stir in butter, flour and milk until thickened. Add cubed baked potatoes. Bring mixture to serving temperature. Do not boil. More milk may be added, if necessary. Sprinkle dill weed on top.

Personal Notes:
Personal Notes:
This is a personal favorite of mine and always gets lots of compliments when served to guests.

 

 

 

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