"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Potato Cheese Soup Recipe

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

Judy Baker


1/2 cup onion
1/2 cup celery
1 tbsp butter
1 (10zoz) can chicken broth
1 tsp salt
1 dash pepper
2 cups cubed peeled potatoes
1 cup half-n-half
1 cup mil
1 tbsp parsley
2 tbsp flour
2 tbsp butter
1/4 cup water
1 cup sharp grated cheddar cheese

Saute onion, celery, & 1 tbsp butter. Add chicken broth, salt, pepper, and potatoes for and boil 20 minutes. Add half-n-half, milk, and parsley. In seperate pan, melt 2 tbsp butter, add flour water, and cheese. Add to soup.




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