"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mrs. Virginia Huey's Potato Soup Recipe

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This recipe for Mrs. Virginia Huey's Potato Soup, by , is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Sellers

Category:
Category:

Ingredients:  
Ingredients:  
1 STICK MARGARINE
8 OZ FRENCH ONION SOUP
2 CANS CREAM OF CHICKEN SOUP
2 SOUP CANS OF MILK
1/2 MEDIUM ONION (CHOPPED)
10 MEDIUM POTATOES (CUBED AND BOILED TILL ALMOST DONE)

TOPPING
1/2 CUP OF CHEESE FOR TOPPING
5 SLICES OF BACON CRUMBLED (BACON PIECES IN BAG)
GREEN ONIONS (OPTIONAL)

Directions:
Directions:
SAUTE ONION IN BUTTER TILL TENDER. ADD DIP, SOUP, AND MILK. STIR UNTIL SMOOTH. ADD BOILED POTATOES. COOK ON MEDIUM HEAT UNTIL
POTATOES ARE DONE. TOP WITH DESIRED TOPPINGS.
FEEDS 6 TO 8 PEOPLE.

 

 

 

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