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This recipe for GOLDEN CREAM SOUP, by , is from The Smith Family Cookbook Project, 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!

Carol Smith


3 C. chopped potatoes
1 C. water
1/2 C. celery, sliced
1/2 C. carrots, sliced
1/2 medium onion, chopped
1 tsp. parsley flakes
1 cube chicken bouillon
1/2 t. salt
dash pepper
1 1/2 C. milk
2 T. flour
1/2 lb. Velveeta cheese, cubed

In large saucepan (or pressure cooker) combine all ingredients except milk, flour and cheese. Cook until vegetables are tender (about 20 minutes in saucepan, 3 1/2 minutes after control jiggles in pressure cooker). Mix flour with small amount of milk until smooth. Add rest of milk to flour/milk mixture and add, stirring constantly, to vegetables. Cook over medium heat to thicken (about 10 minutes) and stir in cheese. Cook over low heat until cheese is melted. DO NOT ALLOW SOUP TO BOIL. Cheese may be omitted to make a good potato soup.




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