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"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 is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 potato (not very large)
1 cup milk
1/2 sliced onion
1 T. butter
1/2 to 1 T. flour
3/8 T. salt
1/16 T. celery salt
1/4 T. chopped parsley
Pepper
Directions:
Directions:
Peel potato and cook in boiling water until done. Drain; rub through strainer. Scald milk with onion (and bits of bay leaf, if desired). Add milk slowly to potato. Add butter, flour and seasonings. Cook until thick. Sprinkle with chopped parley just before serving.
Number Of Servings:
Number Of Servings:
1-2
Personal Notes:
Personal Notes:
This recipe came from Grandma's recipe
box and I found it interesting because I'm continually
looking for recipes that serve one or two. Recipe was
copied verbatim.

*To convert the odd Tablespoon measurements(like
1/16 T), multiply the numerator of the fraction by 3 to make
the fraction a teaspoon measure. So, 1/16 T = 3/16 tsp.

 

 

 

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