"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

POTATO SOUP Recipe

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This recipe for POTATO SOUP, by , is from DEBRA PYLE LIRA'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Lira

Category:
Category:

Ingredients:  
Ingredients:  
10 peeled potatoes,
cubed 1 onion
chopped 3 stalks celery,
diced 6 cubes chicken bouillon
1 pint half-and-half cream
1 carton heavy cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 small pkg frozen corn
shredded carrot sticks
Salt and pepper

In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
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Directions:
Directions:
In a large stock pot combine potatoes, onions, celery, carrots, corn, bouillon cubes and enough water to cover all ingredients

Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.

Add half and half, cream, bacon, cream of mushroom soup and stir until creamy.

Add cheese and stir until completely melted. Simmer on low until potatoes are done.


 

 

 

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