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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carma Campbell's Potato Soup Recipe

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This recipe for Carma Campbell's Potato Soup is from TASTE the TRADITION on Oak Street, 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:  
4 potatoes, diced
2 slices onion, chopped
1/2 stick butter
10-12 oz. stewed tomatoes or can of petite diced tomatoes
1/2 c. macaroni
American Cheese slices cup in small pieces
1/2 c. cream
1-2 T. cornstarch

Directions:
Directions:
Put potatoes in 2 qt. pot; add water to cover at least 1/2 inch above potatoes; add salt and cook until potatoes are done (15-20 minutes). While potatoes are cooking, cook 1/2 c. macaroni in separate pot, drain, set aside. Add stewed tomatoes to potatoes and simmer about 5 minutes. Add macaroni and 2 slices of cheese about 1/2 inch thick each; cook on low until cheese melts. Mix 1/2 cup cream and the cornstarch for thickening and slowly add to soup. You can add water to the cream mixture to make more soup.

 

 

 

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