"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

POTATO SOUP Recipe

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This recipe for POTATO SOUP, by , is from Bread of Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TERESA LAWLER

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. red potatoes
Extra large can chicken broth (I use 2 or 3 cans)
2 cans cream of celery soup
2 cans cream of onion soup
1 pint half and half
1-(8oz) Monterey Jack cheese with jalapeno peppers

Directions:
Directions:
Peel and dice potatoes. Boil potatoes in chicken broth until tender. Add all other ingredients. Cook approximately 20 minutes on medium heat. Stir frequently so soup will not scorch on bottom of pan. You can cube the cheese and melt in microwave, then pour in soup. I usually just cut cheese in small squares and put in soup.

 

 

 

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