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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Potato Soup Recipe

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This recipe for Potato Soup is from The Anzilotti Families' Favorite Recipes, 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:  
6 medium baking potatoes, peeled and cubed
2 medium yellow onions, diced
2 large stalks of celery, diced
1 large container ( 29 -32 ounce) canned chicken broth not stock
1 tsp dried basil
¼ tsp salt
½ tsp ground black pepper
1 package Green Giant frozen corn niblets in butter sauce
¼ cup all purpose flour
1½ cups half and half

Toppings if desired:
Crisp bacon - crumbled
Cheddar Cheese shreds
Chives or green onions
Sour cream
Directions:
Directions:
In large pan, combine first seven ingredients for soup base- Cook until tender
Stir together flour and half and half until smooth then stir into mixture the above soup base
Add the package of corn niblets from freezer
Cover and cook on low for about 30 minutes to warm completely - stir occasionally so it doesn't burn on the bottom

Good to serve in bread bowls with toppings or in regular bowls with pretzel or sour dough bread.-
May want to add extra seasonings to taste. ( I 'm not a big basil fan so I use the lesser amount but I don't omit it completely)
Number Of Servings:
Number Of Servings:
4

 

 

 

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