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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

Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Dorris Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Dorris


5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk of celery chopped
2 t celery salt
1 t seasoned salt
1 t dried whole basil
1/2 t pepper
2 T dried parley flakes
2 chicken boullion cubes
4 C water
2 T bacon grease
2 T flour
1-1/2 C milk

Combine 1st 10 ingredients in large pot; bring to boil. Cover and simmer 20 minutes. In skillet, add flour to hot bacon grease, stir, cook a minute. Gradually add milk till thick. Pour mixture in potato pot. Simmer uncovered 20 minutes.




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