"Those who forget the pasta are condemned to reheat it."--Unknown

Golden Cream of Potato Soup Recipe

  Tried it? Rate this Recipe:


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

Machelle Itle
Added: Tuesday, February 24, 2009


6 c. cubed potatoes (can leave skins on)
2 c. water
1 c. sliced celery
1 c. thinly sliced carrots
1/2 c. finely chopped onion
2 tsp. dried parsley flakes
2 chicken flavored bouillon cubes
1 tsp. salt
1/8 tsp. pepper
3 c. milk, divided
1/4 c. all-purpose flour
3/4 lb. Velveeta or processed cheese

Combine first 9 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer 7-8 minutes or until vegetables are tender. Gradually stir 1/4 c. milk into flour making a smooth paste. Stir into soup. Add remaining 2 3/4 c. milk and cheese. Cook over medium heat until soup is thickened.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!