"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wagner

Category:
Category:

Ingredients:  
Ingredients:  
6-7 potatoes, peeled and diced
1/4 - 1/2 cup onion, chopped
salt and pepper to taste
1/2 lb. (8 oz) Velveeta cheese
1/2 cup flour
4 stems of celery, chopped
4 chicken bouillons
1 can evaporated milk
1/2 cup / 1 cube butter

Directions:
Directions:
Boil the potatoes, celery, and bouillon cubes covered in water for 10 minutes. (Be careful not to add too much water though, because then the soup gets runny. I like to just barely cover the vegetables with water and that seems to work okay.) After the vegetables boil, turn heat to low and let rest with lid on while making the cheese sauce.

For the cheese sauce, melt the butter and stir in the flour until bubbly. Slowly add the evaporated milk and continue stirring until smooth and it starts to thicken. Add the cheese until it all melts together. Then, add the sauce to the vegetables and water. Mix completely and enjoy with garlic bread sticks!

 

 

 

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