"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Recipes from Vicksburg and Beyond , 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!

Shannon Crumbley


1- 5 pound bag of potatoes
large container of chicken broth
1 can Campbell's Cream of Onion Soup
1 can Campbell's Cream of Celery Soup
chicken bouillon cubes
1/4 block of velveeta
dash of tabasco sauce
heavy whipping cream

Peel and cube potatoes.
Boil potatoes in chicken broth with 3 chicken bouillon cubes. Make sure potatoes are covered to the top with chicken broth. You will have to add a little water to the chicken broth.
When potatoes are done, do NOT drain.
Cube up the Velveeta and add to the potatoes and liquid to melt.
Add both of the Campbell's soups
Add heavy whipping cream until it looks soupy
Stir and add dash of tabasco

You can garnish with shredded cheese, green onions, and bacon (optional)




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